Ingredients
Cooking oil spray, to grease
2 Dilmah Premium Ceylon Black Tea Bags (tags removed)
250g pitted dates, roughly chopped 1 tsp bicarbonate of soda
80g butter, chopped, softened
3⁄4 cup brown sugar, firmly packed
1⁄4 cup golden syrup
2 free-range eggs
1 1⁄3 cups self-raising our Double cream, to serve
TEA-SPIKED CARAMEL SAUCE
300ml thickened cream
2⁄3 cup golden syrup
8 Dilmah Premium Ceylon Black Tea Bags (tags removed)
120g butter, chopped
1⁄2 cup brown sugar
Method
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Preheat oven to 180°C fan-forced (200oC conventional). Grease a 20cm square tin with cooking oil. Line base and sides with baking paper.
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Put tea bags, dates and 400ml boiling water in a medium saucepan over a medium heat. Bring to the boil. Add bicarb and stir to combine. Remove from heat and set aside
for 30 minutes to cool to room temperature. Remove tea bags.
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Put butter and sugar in the bowl of an electric mixer and beat, using whisk attachment, for 4 minutes or until light and creamy. Beat in golden syrup and add eggs, 1 at a time, beating well after each addition. Stir in cooled date mixture. Sift flour into mixture and stir to combine.
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Pour batter into prepared tin and smooth surface with the back of a spoon. Bake for 40 minutes or until golden brown and cooked through when tested with a skewer.
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Meanwhile, to make tea-spiked caramel sauce, combine cream and golden syrup in a small saucepan over a medium heat. Add tea bags and bring to a simmer. Remove from heat and set aside for 5 minutes to infuse. Remove tea bags.
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Put butter and sugar in another small pan and heat over a high heat, stirring until bubbling. Stir in cream mixture and reduce heat to medium. Simmer, stirring, for 5 minutes or until golden brown and slightly thickened.
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Cut sticky date pudding into squares. To serve, put squares on serving platter and drizzle with caramel sauce and cream.
