Sticky Date Pudding with Coconut Caramel Recipe

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.

In a bowl, combine the pitted dates and boiling water. Let it sit for 10 minutes to soften the dates. Then, stir in the baking soda.

In a separate mixing bowl, whisk together the flour and baking powder.

In another large mixing bowl, cream together the softened butter and brown sugar. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until just combined.

Fold in the date mixture until evenly distributed.

Pour the mixture into the prepared baking pan. Smooth the top using a spatula.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

While the pudding is baking, prepare the coconut caramel sauce. In a saucepan, combine the coconut milk, brown sugar, and salt. Bring to a simmer over medium heat, stirring constantly. Cook for about 10-12 minutes until the mixture thickens and caramelizes slightly.

Remove the sticky date pudding from the oven and let it cool for a few minutes. Serve warm with the coconut caramel sauce poured over the top.

Enjoy your Sticky Date Pudding with Coconut Caramel!