- 250 g pitted dates, roughly chopped
- 1 tsp bicarbonate of soda
- 1.5 cups boiling water
- 125 g Lescure Unsalted Butter, room temperature
- 1 tsp Tasman Sea Salt
- 3 tbsp Spice Chai Caffeine Free, ground to a power using a mortar & pestle, or a spice grinder
- 1 cup dark brown sugar
- 1 tsp Neilsen Massey Vanilla Extract
- 2 Kangaroo Island Eggs
- 1.75 cups self raising flour
Chai Caramel Sauce
- 300 ml thickened cream
- 60 g Lescure Unsalted Butter
- 1 cups dark brown sugar
- 2 tbsp Spice Chai Caffeine Free
- ½ tsp Neilsen Massey Vanilla Extract
- Preheat oven to 180°C (350°F).
- Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
- In a separate bowl mix butter, sugar and vanilla, using an electric beater until creamy. Add eggs to the butter mixture, 1 at a time, beating well after each egg.
- Using a large spoon, fold through date mixture from step 1, flour and powdered chai mix until well combined.
- Spoon the chai pudding mixture into a 23cm cake pan, pre greased and lined with baking paper.
- Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
- All to cool then turn upside down onto a plate, or cake stand.
- Combine ingredients into a saucepan over medium heat. Stir the sauce for about 4 - 5 minutes until everything is combined and it comes to the boil.
- Reduce heat to medium-low and simmer for 2-3 minutes. Strain sauce into a jug for pouring later, (discard tea leaves.)
- Once the chai pudding has cooled, pierce it all over with a skewer then pour 1/2 cup of the warm chai caramel sauce over it.
- Stand for 10 minutes before slicing. Serve the cake with remaining sauce as desired, alongside.