Sticky and sweet: it's a classic for a reason

These caramel-topped puddings can be frozen and reheated when unexpected guests arrive.

Caramel Date Pudding. Picture: Guy Bailey. Styling: Jenn Tolhurst

You can make these caramel-topped puddings in muffin tins; they can be frozen, then reheated when unexpected guests arrive.

Sticky banana & chocolate pudding

175g soft butter

175g brown sugar

1 teaspoon vanilla extract

3 eggs, beaten

175g plain flour

1 heaped teaspoon baking powder

3 very ripe bananas, mashed

100g dark chocolate chips

Caramel sauce (see below)

Preheat oven to 180ºC. Grease a 1.5-litre ceramic pudding basin or a 20cm round cake tin with butter.

Beat butter, sugar, vanilla extract, beaten eggs, flour and baking powder until just combined. Add bananas and choc chips and mix well. Spoon 4 tablespoons of the caramel sauce into the basin or tin, then top with pudding batter. Place on a tray and bake for about 40-50 minutes, or until risen. Remove from oven and let sit for 5 minutes before turning out upside-down. Serve with heated sauce. Serves 6

Caramel date pudding

175g pitted dates, chopped

1 teaspoon bicarbonate of soda

60g soft butter

1/4 cup caster sugar

2 eggs, lightly beaten

1 1/2 cups self-raising flour

1/2 teaspoon vanilla extract

50g pecan nuts, to serve

Caramel sauce

Preheat oven to 180ºC. Grease an 18cm square cake tin and line with baking paper. Place dates in a bowl, add bicarbonate of soda and pour over 300ml of boiling water; set aside. Beat butter and sugar until pale and fluffy. Add beaten eggs, a bit at a time, beating well after each addition. Sift in flour. Add dates and all the liquid they've been soaking in, then vanilla extract, and mix well.

Pour into the prepared tin and bake for 35-45 minutes, or until risen.

Turn pudding out onto a baking tray and pour one-third of the caramel sauce over pudding, top with pecan nuts and return to oven for about 5 minutes. Cut into squares and serve with remaining sauce. Serves 6-8

CARAMEL SAUCE

125g butter, cubed

3/4 cup lightly packed brown sugar

200ml cream

Place butter, sugar and cream in a small saucepan. Bring to boil and simmer for 5 minutes; set aside.

For a full archive of David Herbert's recipes, go to theaustralian.com.au/life/food-wine/recipes