Sticky Date Christmas Pudding

Ingredients

150g Mixed Fruit

1 1/2 cups pitted dates, coarsely chopped

1 cup hot water

1 tsp bicarbonate of soda

1 cup Organic Mountain Organic Panela

3 eggs

2 cups Four Leaf Organic Wholemeal Self-Raising Flour

1 tsp mixed spice

1 tsp ground ginger

300ml thickened cream

1 cup Organic Mountain Organic Panela

1/2 tsp ground ginger

1/2 tsp mixed spice

Combine the mixed fruit and apple juice concentrate in a bowl. Cover with plastic wrap and set aside overnight to macerate.
Combine the dates, water and bicarbonate of soda in a heatproof bowl. Set aside for 20 minutes to soften.
Preheat oven to 180 degrees C. Grease a 2L (8 cup) pudding basin with butter. Line the base with non-stick baking paper. Use an electric beater to beat the table spread and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the apple juice concentrate mixture, date mixture, flour, mixed spices until just combined. Spoon into the prepared basin and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the basin for 10 minutes to cool.
To make the sauce, combine the cream, sugar, ginger and mixed spice in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until smooth. Simmer for 5 minutes or until the sauce thickens slightly. Mix in the table spread.
Turn the pudding out onto a serving platter and serve with caramel sauce and cream, if desired.