Sticky Date Pudding with Butterscotch sauce

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Author

Glenda Gallant

Ingredients

• 1 1/4 cups 200g dates chopped
• 1 1/4 cups water
• 60g butter
• 3/4 cup sugar
• 1 teaspoon bicarb soda
• 2 eggs
• 1 cup self raising flour
• The following are for the sauce
• 1 cup brown sugar firmly packed
• 1 cup cream
• 200g butter

Instructions

1. Grease deep 20cm round cake pan. Line base with paper, grease paper.
2. Combine dates and water in pan, bring to boil, remove from heat, add soda, stand 5 minutes. Blend or process until smooth.
3. Cream butter and sugar in small bowl with electric mixer until well combined.
4. Beat in eggs 1 at a time.
5. Gently fold in sifted flour, then date mixture.
6. Pour mixture into prepared pan, bake at 180°C for about 55 minutes or until cooked through. Cover pudding with foil if it becomes too dark during cooking.
7. Stand pudding 10 minutes before turning onto wire rack over oven tray.
8. Pour ¼ cup sauce over pudding, return to moderate oven, bake, uncovered, further 5 minutes.
9. Butterscotch Sauce: Combine all ingredients in pan, stir over heat, without boiling, until sugar is dissolved, then simmer, stirring, 3 minutes.
10. Serve pudding with a scoop of ice cream and a generous quantity of sauce.

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