Prep: 30 mins || Cook: 45 mins || Serves: 6
INGREDIENTS
1 1/4 cups (185g) self-raising flour, sifted
2/3 cup (150g) raw caster sugar
2 tsp ground cinnamon
1/2 tsp ground ginger, plus extra to serve
50g unsalted butter, melted
2/3 cup (180ml) milk
1 cup (140g) medjool dates, stones removed, chopped
Ice cream, to serve
BANANA PRALINE
3/4 cup (165g) caster sugar
75g dried banana chips, finely chopped
SAUCE
1/2 cup (110g) brown sugar
40g unsalted butter, chopped
METHOD
For the praline, grease a large baking tray and line with baking paper. Place sugar and 2 tbs cold water in a small saucepan over high heat. Cook, swirling pan, for 6-8 minutes or until golden. Spread chopped banana chip evenly over prepared tray, then pour caramel evenly over top. Allow to cool completely, then break praline into small pieces. Place in a food processor and whiz until crumbled but still with a few larger chunks.
For the sauce, place sugar, butter and 1 cup (250ml) water in a small saucepan over high heat. Bring to the boil and stir to combine. Set aside until needed.
Preheat the oven to 180°C. Lightly grease a 23cm x 3cm, 5-cup (1.25L) round baking dish. Place flour, sugar, half the cinnamon and the ginger in a large bowl. Gradually add butter and milk, and stir to combine. Add date and stir to combine. Evenly spread date mixture into prepared dish and sprinkle over remaining 1 tsp cinnamon.
Place baking dish on a large baking tray. Slowly pour sauce over back of a large metal spoon over pudding mixture. Bake for 40-45 minutes or until the top is slightly golden. Remove from oven, dust with extra ginger and scatter with banana praline. Serve immediately with ice cream.