Chocolate Sticky Date Pudding with Butterscotch Sauce
250g pitted dried dates
1 teaspoon bicarbonate of soda
125g butter, chopped
1 cup firmly packed brown sugar
1 1/2 cups self-raising flour
100g dark chocolate, finely chopped
double cream, to serve
3/4 cup firmly packed brown sugar
1 cup cream
75g butter, chopped
1 Tablespoon whisky (optional)
1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan. Line base and side with baking paper.
2. Combine dates and 1 1/4 cups cold water in a saucepan. Bring to the boil over medium heat. Remove from heat. Stir in bicarbonate of soda. Stand for 15 minutes. Process date mixture until almost smooth.
3. Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Stir in flour, chocolate and date mixture. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean.
4. Meanwhile, make Butterscotch Sauce: Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Reduce heat to medium. Simmer for 4 minutes or until slightly thickened. Stir in whisky (if using). Serve cake with sauce and cream.