Sticky Date Lamington with caramel mousse & spiced coconut.

Ingredients - Sticky Date Pudding:

• 960g Water
• 720g Dates
• 240g Mainland Unsalted Butter
• 10g Vanilla Essence
• 700g Caster Sugar
• 440g Eggs
• 5g Salt
• 720g Self Raising Flour
• 5g Baking Soda

Ingredients - Spiced Coconut:

• 120g Caster Sugar
• 60g Water
• 5g Ground Cinnamon
• 180g Fancy Shred Coconut

Method - Sticky Date Pudding

1. Put the water, vanilla and dates in a saucepan, bring
   to boil, and remove from the heat – mash together with
   a whisk.
2. Cream the butter and sugar until light and fluffy.  Add
   half of the eggs gradually followed by half of the flour.
3. Add the remaining egg and then the flour.
4. Add the baking soda to the date mixture and then blend
   through the butter mixture until combined.
5. Deposit into square cake tin or individual moulds and bake
   at 160°C for approximately 45 minutes.

Method - Spiced Coconut

1. Bring the water and sugar to the boil and reduce to
   a thick syrup.
2. Add the coconut and cinnamon and then stir
   continuously to crystalize the outside of the coconut (it will
   look like a sandy texture).
3. Pour onto silicon paper and allow to cool completely.
   Store in an air tight container.