APPLE STICKY DATE PUDDING WITH BAY LEAF CARAMEL SAUCE

This classic favourite is always a crowd pleaser. Here it’s given a twist with the addition of apple, a touch of spice and the juice of winter’s fresh oranges. Bay leaf partners well with date, apple and orange, so it’s infused into the sauce for a subtle savoury note.

Serves 8-10

1 large apple (about 180-200g), peeled (optional) and coarsely grated

250g dates, chopped

1 teaspoon bicarbonate of soda

250ml (1 cup) freshly squeezed orange juice

125ml (½ cup) boiling water

100g unsalted butter, softened

110g (½ cup) brown sugar

110g (½ cup) caster sugar

Finely grated zest of an orange

3 eggs

225g (1 ½ cup) plain flour

3 teaspoon baking powder

1 teaspoon ground cinnamon (or cardamom)

Sauce:

150g brown sugar

300ml thickened (pouring) cream

150g unsalted butter

2 bay leaves

¼ teaspoon sea salt flakes

Pre-heat the oven to 170°C (150°C fan-forced). Grease a 20cm square cake tin and line the base and sides with baking paper.

Heat the orange juice in a small saucepan until simmering. Place the dates and apple in a medium bowl and sprinkle over the bicarbonate of soda then pour over the hot orange juice and boiling water. The mixture will fizzle and foam up. Set aside for 10 minutes to soak.

Using an electric mixer beat the butter and sugar and orange zest together in a bowl to mix well. Add an egg one at a time beating well after each addition until the mixture is pale and creamy. Pour in the date mixture and fold into combine. Sift the flour, baking powder and spice over the batter and fold in to combine well.

Spoon the mixture into the prepared tine. Bake for 45-55 minutes, until springy to touch and a skewer comes out clean when inserted in the centre. Allow to cool for 10 minutes in the tin.

Meanwhile, to make the sauce, place all the ingredients in a medium saucepan over a medium-high heat, stirring until the sugar is dissolved. Bring to a boil, then simmer for 5-7 minutes until glossy and slightly reduced (like the consistency of pouring cream).

Remove the cake from the tin and serve warm cut into portions with ice-cream or cream, drizzled with the warm sauce.

TIPS: For an oven to table option, cook the mixture in a 5cm deep sided ceramic baking dish. Scoop out straight from the dish, to serve hot.

The cake can be prepared ahead and warmed again in a microwave.

OPTION: When fresh orange juice is not available substitute with boiling water.

Recipe by Fiona Hammond, May 2025