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Sticky date Christmas pudding with brandy caramel sauce

Pitted dates make for an even sweeter end to Christmas lunch or dinner. With a creamy brandy and caramel sauce, this pudding will make family Christmas history. - by Amy Sinclair
  • 25 Oct 2016
Sticky date Christmas pudding with brandy caramel sauce
Cook: 85 Minutes - easy - Serves 12 - Vegetarian - nut-free
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Pitted dates make for an even sweeter end to Christmas lunch or dinner. With a creamy brandy and caramel sauce, this pudding will make family Christmas history.

Ingredients

1 ½ cups pitted dates, chopped (250g)

1 ½ cups freshly squeezed orange juice

1 tsp bicarbonate of soda

1 cup mixed dried fruit (150g)

250 g unsalted butter, at room temperature

1 cup brown sugar, firmly packed

4 eggs

2 ½ cups self-raising flour

2 tsp ground cinnamon

1 tsp mixed spice

Brandy caramel sauce

1 ½ x 300 ml tubs thickened cream

1 ½ cups brown sugar, firmly packed

25 g unsalted butter, chopped

⅓ cup brandy

1 ½ tbsp cornflour

1 ½ tbsp water

Method

  1. Grease a round 24cm bundt tin.
  2. Combine dates and juice in a saucepan. Bring to boil. Simmer, uncovered, for 5 minutes. Stir in soda. Transfer to a heatproof bowl. Add fruit. Cool to room temperature.
  3. Beat butter and sugar in a bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Stir into fruit mixture. Add combined sifted flour and spices. Mix well. Spoon into prepared pan. Smooth over top.
  4. Cook in a moderately slow oven (160C) for about 50 minutes, or until skewer inserted into centre of cake comes out clean. Stand in pan for 5 minutes. Invert onto a wire rack.
  5. Meanwhile, make sauce. Combine all ingredients, except cornflour and water, in a large saucepan over a medium heat. Stir until sugar is dissolved. Blend cornflour and water in a small jug. Stir into pan. Bring to boil. Gently simmer for about 3 to 5 minutes, or until sauce is slightly thickened.
  6. Serve warm pudding with warm brandy caramel sauce.
  • Baking
  • christmas pudding recipe
  • christmas dessert recipes
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Amy Sinclair
Amy Sinclair
Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.

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