Sticky date pudding with chai custard

Method

1. Step 1

   Preheat oven to 160°C. Grease a 26cm (top measurement) bundt or fluted ring cake pan. Place the date in a heatproof bowl. Add the bicarbonate of soda and boiling water. Set aside for 30 mins to soften.

2. Step 2

   Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the date mixture and stir to combine. Add the flour and stir until the mixture is just combined. Spoon into prepared pan and smooth the surface. Bake for 11/4 hours or until a skewer inserted in the centre comes out clean. Set the pudding aside in the pan for 5 mins before transferring to a wire rack to cool completely.

3. Step 3

   Meanwhile, to make the chai custard, whisk the egg yolks, sugar and cornflour in a large heatproof bowl until pale. Place the milk, nutmeg, cinnamon and clove in a heavy-based saucepan over medium heat. Cook, stirring, until the mixture comes to a simmer. Gradually add the milk mixture to the egg mixture in the bowl, stirring until combined. Pour into a clean heavy-based saucepan. Cook, stirring, over medium-low heat for 10 mins or until the mixture thickens. Transfer to a heatproof jug.

4. Step 4

   Transfer the pudding to a serving plate. Dust with icing sugar. Serve with the chai custard and mulled peaches and berries.