Method

1. To make caramel, place condensed milk in an oven proof container with lid and steam at full steam for 1.5 hours. Set aside to cool slightly.
2. Preheat oven to 180°C convectional heat. Grease and line a 22cm springform tin with baking paper.
3. To make pudding, put dates and water into a small saucepan and bring to boil. Simmer until soft.
4. Take off heat and add bicarb soda. Allow to cool and then puree in blender.
5. Use an electric mixer to cream butter and sugar until light and fluffy. Add eggs one at a time, and beat until well incorporated. Add flour and dates and continue beating until well combined.
6. Place in oven and bake for 40 minutes.
7. Pour caramel sauce over slices as desired.

Recipe presented by Bronte Murray, Culinary Expert, Redfern. Featuring Fisher & Paykel Appliances.