Recipes+
Ingredients
Caramel topping
Method
1.Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm (base measurement) round cake pan with baking paper.
2.Place dates, 1 cup boiling water, soda, sugar and margarine in the bowl of a food processor. Place lid on processor. Stand for 5 minutes.
3.Process date mixture until dates are roughly chopped. Add eggs and flour; process, scraping down side occasionally, for 30 seconds or until just combined. Pour mixture into prepared pan.
4.Bake for 40-45 minutes or until a skewer inserted at centre comes out clean. Stand for 5 minutes; transfer to a wire rack to cool.
5.Meanwhile; to make caramel topping, place cornflour in a small saucepan. Gradually whisk in milk until smooth. Stir in sugar. Cook and stir over low heat for 5-7 minutes until sauce boils and thickens. Cool slightly.
6.Spread pudding with topping. Serve with strawberries.
You could cook pudding in a 6-hole (3/4-cup) Texas muffin pan. Line base of holes with baking paper. Divide mixture eveniy between holes. Bake in an oven preheated to 180°C/160°C fan forced for 25 minutes. Caramel topping: Makes 3/4 cup
Note
