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Sticky Date Pudding with Wicked Toffee Sauce
1 cup pitted dates 1¼ cups water 1 tsp baking soda 60g butter, chopped 1 packed cup brown sugar 2 eggs 1½ cups self-raising flour 1 tsp vanilla extract 1 tsp ground ginger 2 pears, cored and cut into thin slices Wicked Toffee Sauce ½ cup water 2 cups caster sugar 2 cups cream 2 tsp vanilla extract
© Annabel Langbein Media
Wicked Toffee Sauce
Preheat oven to 180˚C fanbake. Grease the sides of a 25cm-diameter cake tin and line the base with baking paper.
Place dates, water and baking soda in a pot large enough to hold the entire mixture and boil for 5 minutes. Remove from the heat and mash with a potato masher to break up the dates. Stir in chopped butter and mix until butter is melted. Mix in sugar and eggs then fold in flour, vanilla and ginger.
Arrange pear slices in a circle around the base of the tin, placing a few slices in the centre. Pour batter over the top and smooth evenly to fully cover the pears.
Bake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Stand for at least 10 minutes before turning upside down onto a serving platter and removing the baking paper. Serve with warm Wicked Toffee Sauce. Sticky Date Pudding keeps well for a day or two and can be frozen. Thaw and heat in the oven for 10 minutes or microwave for 2-3 minutes.
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