Sticky Salted Caramel Pudding

Ingredients

200g Medjool dates, thinly sliced

225g Self raising flour

1/2 tsp Bicarbonate of soda

75g Unsalted butter

175g Muscovado sugar

3 Eggs

1 tsp Ground mixed spice

1/2 tsp Vanilla extract

1 Jar of #nom Droitwich Salted Caramel Sauce

Ice cream to serve

Method

Preheat the oven to 180C/160C fan/Gas 4

Soak the dates in 175ml of boiled water for 10 minutes

Cream the butter, sugar and mixed spice.

Beat the eggs, combine with the vanilla extract and gradually add to the butter mix.

Fold in the flour and add the dates and the liquid, mixing well.

Pour the mixture into a dish and bake in the oven for approximately 50 minutes.

Remove from the oven and cool slightly.

Using a cocktail stick, poke holes in the pudding and pour oven half of the Droitwich Salted Caramel Sauce.

Allow to rest for 10 minutes, then serve with ice cream and another drizzle of the sauce.