Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce

Serves 6-8

1 1/4 cups of pitted dates, chopped
1 1/4 cups boiling water
1 teaspoon baking soda
60g butter, cubed
3/4 cup Brown Sugar
2 eggs
1 cup self-raising flour

Preheat the oven to 180 Grease a deep 20cm round cake tin and line the base with baking paper. Combine the dates, boiling water and soda in a bowl. Allow to stand for 5 minutes, then blend or process the date mixture with the butter and Brown Sugar until almost smooth. Add the eggs and flour, and blend or process until just combined. Pour into the prepared pan. Bake 45-50 minutes or until cooked through (cover the pudding with foil during baking if you think it’s getting too brown on top). Stand the pudding for 10 minutes before turning it out of the pan. Pour butterscotch sauce over the top.

Butterscotch Sauce:
2 cups Brown Sugar
1 cup cream
50g butter
1 teaspoon vanilla essence

Combine all ingredients in medium sized saucepan and stir over a low heat until the Brown Sugar has dissolved and the butter melted.

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