Apple and Date Sticky Pudding
Apple Caramel Sauce
Preheat oven to 160°C.
Roughly chop 170g of the dates. Pour 300ml of water over the dates in a saucepan and bring to the boil.
Remove from the heat and add the bi-carb soda. Leave to stand.
Using a stick blender of stand-up mixer, cream the butter and sugar (it will be a smooth, creamy consistency). Then add the eggs one at a time, beating well after each addition.
Fold in the flour so as not to over-mix. Stir in the date mixture, apple sauce and vanilla extract.
Pour mixture into a greased 23cm cake tin
Bake for 30 to 40 minutes. Test with a skewer in the centre (skewer should come out clean).
In the meantime, to make the sauce, place all ingredients in a pan, bring to the boil and cook for 3 minutes.
Remove the pudding from the oven and allow to cool a little before serving (but not completely). Turn out onto a large oven-proof serving plate. Pour a little of the sauce over the warm pudding and return to the oven for 3 minutes so the sauce soaks in and bubbles.