This pudding with creamy caramel sauce is perfect for a mid-winter get-together.

Serves: 10 | Prep. time: 25 minutes | Cook time: 30 minutes | Dish deets: Vegetarian

Ingredients

Pudding

• 2 cups pitted dates, chopped
• 1 banana, mashed
• 1 cup water
• 1 tsp baking soda
• 70g butter
• 2 eggs
• ½ cup sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 1 ½ cups plain flour
• 2 tsp baking powder

Sauce

• 2 cups caster sugar
• ½ cup water
• 30g fresh ginger, peeled and roughly chopped
• 1 cup cream
• 20g butter

Making it happen

Pudding

1. Pre-heat oven to 170 °C. Grease an oven-proof dish (approximately 20cm square). 2. Place dates in a pot with the banana and water, and heat on medium until soft. 3. Remove from heat and stir through baking soda and butter. Set aside for 10 minutes. 4. Whisk eggs, sugar, salt and vanilla extract. 5. Mix egg mixture in gently with the dates and banana. 6. Sift in flour and baking powder – gently fold together, don’t over-mix. 7. Pour into a greased dish and bake for 30 minutes.

Sauce

1. Put sugar and water in a large saucepan and heat on medium until sugar dissolves. 2. Add ginger, then turn up the heat and cook until sugar turns a golden brown. Watch closely so it doesn’t burn – it can catch you out quickly! 3. Slowly add cream while stirring. 4. Once smooth, whisk in the butter and allow to cool. 5. Pour over pudding.

Chef Jayden Mitchell

“The cuisine I create is food that feels like home with a modern twist and local produce. I started out washing dishes at Plato in Dunedin 11 years ago and saw the fun, creativity and fast pace of a working kitchen. I was sous chef at Fiddlesticks for three years before they offered me the head chef job at No.4 just recently."

What’s your pro tip for really good food? Take your time, taste everything and enjoy the ride. Making the perfect dish can be as fun as eating it. It’s all part of the journey.

Read our full Q&A with Chef Jayden here

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