Gingerbread Sticky Date Pudding

Directions

1. Preheat oven to 170°C using the CircoTherm setting for NEFF ovens, or to 170°C fan-forced for other oven types.

2. Roughly chop the dates and discard any hard seeds, if found. Place dates in a large mixing bowl and sprinkle with the bicarb soda. Pour over the freshly boiled water and allow the dates to soak for 15 minutes.

3. Meanwhile, prepare your Gingerbread Caramel Sauce by placing butter, cream, sugar and Gingerbread Spice into a small saucepan and putting on medium heat. Stir gently until the butter has melted, then simmer for 10 minutes on low heat. Set the caramel aside.
4. Once the dates have softened, mash them with a potato masher (or whizz with a  stick blender) until nearly smooth. Add the melted butter, brown sugar and eggs and whisk thoroughly to combine. Next, sift in the flour and Gingerbread Spice and mix to form a smooth batter.
5. Grease a round, 24cm springform with butter and line the base with baking paper. Or alternatively, grease a 12 cup muffin pan.

6. Pour the batter into the tin and bake in a preheated oven for 30–40 minutes until cake is cooked (or 12–15 minutes for mini puddings).

7. Take the cake out of the oven and poke the top all over with a wooden skewer. Pour some Gingerbread Caramel Sauce over the top of the cake and let it absorb for 15 minutes as the cake cools.
8. Serve the cake with a dollop of cream or ice cream on the side and an extra drizzle of Gingerbread Caramel Sauce.