Home / Recipes / Sticky Date Christmas Pudding with Salted Caramel Sauce

Sticky Date Christmas Pudding with Salted Caramel Sauce

Preparation Minutes

Cook Minutes

Serves 12

Method
Ingredients

Method

TO MAKE THE PUDDING

1. Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan. Bring to the boil then reduce heat and allow to simmer for 8 mins.

2. Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).

3. Once completely cool, add eggs, flours, spices and rum. Mix well.

4. Generously grease inside the pudding bowl. Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.

5. Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan. Place pudding bowl on top so that it is not directly touching the bottom of the pan. Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours. Remove pudding from water, allow to cool completely before removing pudding from tin.

TO MAKE SAUCE

1. Combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined.
2. Stir in salt.

Ingredients

You will need an 8 cup capacity pudding bowl for this recipe

450g Pitted Dates

375g SUNBEAM, Mixed Fruit

¾ cup caster sugar

1/2 cup brown sugar

Pinch of sea salt

130g butter, plus extra to grease tin

1 tsp bicarbonate of soda

2 large eggs

1 ½ cup self raising flour

1 ½ cup plain flour

1 tsp mixed spice

1/2 tsp cinnamon

2 tbsp rum

SALTED CARAMEL SAUCE

300ml thickened cream

80g butter

3/4 cup brown sugar

1/2 tsp sea salt

Recipe Collection

Fruit & Nut Slice

Preheat oven 150°C (fan-forced).
Line a loaf tin (20cm x 10cm) with
baking paper.
Combine all ingredients in a bowl and
stir until well combined.
Spoon mixture into prepared tin and
bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Christmas Cookies

Preheat oven to 170°C

Beat butter, essence and sugars in small bowl with electric mixer until light and fluffy, beat in egg. Stir in flours, chocolate bits, nuts, dried fruits & milk.

Drop heaped tablespoons of mixture onto lightly greased oven trays, about 3cm apart.

Bake in moderate oven about 12 minutes or until firm and lightly browned. Stand on trays 5 minutes before lifting onto wire racks to cool.

Gingerbread Decorations

Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.
Gently fold in the flour, almond meal and spices until a dough has formed. Shape into a flattened ball and refrigerate for at least 30 minutes.
Pre-heat oven to 180C (160C fan-forced). Roll the dough out onto a floured surface to 5mm thickness. Using star and round shaped cutters, cut shapes and transfer to lined oven trays. Using a small piping nozzle, cut a hole in the top of each shape prior to baking. Re-roll the dough offcuts until all has been used.
Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.
Once cool, decorate the biscuits with icing and currants. Thread lengths of ribbon through the holes and tie. Decorate your Christmas tree or give as gifts.

Alternative option: Prior to baking, press flaked almonds or slivered almonds into the dough and bake. Once cooked and cool, dust with icing sugar.

Sultana & Cinnamon Mini cupcakes

Preheat oven to 180°C (160°C fan-forced).
Line two 12-hole (1-tablespoon/20ml) mini muffin pans with paper cases. Combine flour, brown sugar, oats and Sunbeam sultanas in medium bowl.
Whisk milk, vegetable oil and egg in small bowl, stir into dry ingredients (do not overmix, mixture should be lumpy).
Divide mixture into paper cases. Bake about 15 minutes, turn, top-side up, onto wire rack. Combine caster sugar with cinnamon, sprinkle over hot muffins.
For the Icing: beat butter till white and fluffy add sugar then milk slowly till the perfect texture, fill into piping bag and decorate with grated chocolate & mini easter eggs.

Ricotta & Apricot Loaf with Thyme

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.