Sticky Date Fudge Pudding

Sticky Date Fudge Pudding

You will need:

  • 250g pitted dried dates, chopped
  • 1 ½ cups water
  • 583g pkt Betty Crocker® Super Moist Chocolate Fudge Cake Mix
  • 3/4 cup water, extra
  • 1/4 cup vegetable oil
  • 3 eggs, lightly beaten
  • 1 cup brown sugar
  • 300ml thickened cream
  • 60g butter
  • vanilla ice-cream, to serve
100 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°C (160°C fan-forced oven). Grease a 20cm x 5cm round cake pan with oil or cooking spray. Line the base with baking paper.
  2. Combine dates and water in a small saucepan and bring to boil. Reduce heat and simmer for 5 minutes or until dates are soft and pulpy. Cool.
  3. Beat Cake Mix, water, oil and eggs in a medium bowl with an electric mixer on LOW speed for 30 seconds, then on MEDIUM for 2 minutes. Stir in date mixture and mix until combined. Pour into pan and gently smooth top.
  4. Bake for 60-70 minutes until top springs back when lightly touched in the centre or skewer inserted in the centre comes out clean. Cool for 5 minutes; gently remove cake from pan and remove paper.
  5. Make caramel sauce by combining all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce and ice-cream.

* Australian Standard Measuring Cup used.