Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce

200g Seeded Dry Dates
310ml boiling water
1 tsp bi-carbonate soda
50g chopped butter
100g brown sugar
2 eggs – lightly beaten
1 cup self raising flour

Butterscotch Sauce:
150g brown sugar
300ml cream
80g chopped butter

1. Preheat oven to 180 degrees Celsius. Grease deep 20cm round cake pan – line base with baking paper.
2. Combine dates and boiling water, and stir in bi-carbonate soda. Stand for five minutes.
3. Blend date mixture with butter and sugar til pureed. Add eggs and flour. Pour mixture into cake pan. Cook for about one hour. Stand for ten minutes, then turn onto a serving plate.

Butterscotch Sauce: Combine all ingredients in saucepan, stir over low heat till sauce is smooth, and thickened slightly. Serve with cream.

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