Caramilk sticky date pudding

Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease an 8 cup-capacity round ovenproof dish.

To make ginger spiced nuts, in a medium bowl whisk egg white until foamy. Add sugar and ginger and mix well. Stir in nuts to coat. Arrange in a single layer on an oven tray lined with baking paper. Cook for 25 minutes, stirring after 15 minutes, or until golden. Cool on tray (nuts will harden on cooling). Roughly chop.

Meanwhile, in a saucepan over medium heat, combine dates and water. Bring to the boil and simmer for 5 minutes. Remove from heat and stir in bicarb soda. Leave to cool to room temperature.

In a small bowl of an electric mixer, beat butter and sugar until pale. Beat in eggs one at a time until combined. Transfer mixture to a large bowl. Fold in sifted flour and cinnamon. Stir in date mixture. Spread half of the batter into prepared dish. Top with half of the chopped Caramilk, spread with remaining batter and press remaining pieces of Caramilk into top of batter.

Cook for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Meanwhile, to make caramel sauce, combine cream, sugar and butter in a saucepan. Stir over low heat until sugar is dissolved. Bring to the boil. Simmer for 10 minutes, or until reduced slightly. Remove from heat and cool for 3-4 minutes. Add Caramilk and stir until smooth and chocolate has melted.

Serve pudding warm, drizzled with warm caramel sauce and cream, and topped with scoops of ice-cream. Sprinkle with ginger spiced nuts.