Self Saucing Sticky Date Pudding

OMG.......this pudding is divine. It was the first time ever we had attempted to make sticky date pudding even though it is one of my favourite desserts. Zoe ended up making this all by herself...I have to say, she excelled in making this. Well done Zoe. The recipe is from 'Junior Masterchef series 2' cookbook.

Self Saucing Sticky Date Pudding

Ingredients

serves 6

185g (1 1/4 cups) self-raising flour
165g (3/4 cup, firmly packed) brown sugar
90g (2/3 cup) pitted dried dates, chopped
180ml (3/4 cup) milk
30g butter, melted
Pouring cream, to serve

Caramel Sauce
165g (3/4 cup, firmly packed) brown sugar
60g butter, chopped

Method

Preheat oven to 180C, Lightly grease 6 x 250ml (1-cup) ramekins and place on an oven tray. Combine flour and sugar in a bow, add dates and stir to combine. Add milk and melted butter, and stir to form a sticky batter. Spoon batter into prepared ramekins and smooth tops.
To make caramel sauce, combine sugar, butter and 500ml (2 cups) water in a saucepan and stir over medium heat until sugar is dissolved and butter is melted. Bring to the boil, then remove from heat. Pour sauce over the back of a wooden spoon onto batter in ramekins.
Transfer the oven tray to the oven and bak puddings for 20 minutes or until firm to the touch. stand for 5 minutes then serve with pouring cream.