Sticky Date Pudding with Butterscotch Sauce
Serve 8-10
200g dried pitted dates
300ml boiling water
60g softened butter
3/4 cup brown sugar
1/4 cup golden syrup
2 eggs
1 1/3 cups self raising flour
1 teaspoon bicarb-soda
Butterscotch Sauce:
150ml thickened cream
60g butter
1/4 cup brown sugar
1/4 cup golden syrup
1.Preheat oven 170°C/150°C fan forced and grease a 20cm round cake pan.
2.Pour boiling water over dates and stand for 10 minutes or until softened. Transfer into the bowl of a food processor and process until smooth; set aside.
3.Using hand beaters, cream butter and sugar together in a large mixing bowl until light and creamy. Add golden syrup and eggs and mix well.
4.Gradually add flour, a little at a time, and fold until thoroughly mixed.
5.Add bicarb-soda to date mixture and quickly stir into cake batter. Pour into greased tin and bake 30-40 minutes or until golden and a skewer inserted into the centre comes out clean.
6.Stand in tin for 5 minutes before transferring onto a wire cake rack to cool.
7.To make the butterscotch sauce, place all ingredients into a small saucepan and bring to the boil. Reduce heat and simmer for 3-4 minutes, making sure that all the sugar has dissolved. Pour into a serving jug .
8.Serve date pudding with warm sauce and good quality vanilla ice cream.