Sticky Date Pudding
1 1/2 cups (240g) seeded dates
1 teaspoon bicarbonate of soda
1 3/4 cups (430ml) water, boiled
80g butter, chopped
2/3 cup brown sugar
170g self raising flour
2/3 cup (70g) pecans, toasted, chopped
1 1/4 cup (250g) firmly packed brown sugar
Preheat oven at 180Â°C/160Â°C fan-forced and grease a deep 22cm round cake tin, line base with baking paper. Combine dates and bicarbonate in medium bowl pour hot water over and leave to stand for 10 minutes.
In food processor, blend date mixture until smooth, and then add butter and sugar, mix until butter dissolves; add eggs one at a time, then flour until well combined.
Pour mixture in prepared tin, place in pecans and bake in oven for 40 minutes or until cooked when tested with a skewer.
To make sauce, bring sugar, butter and cream to the boil, reduce heat and simmer for 5 minutes. Pour a little sauce over warm pudding and return to oven for 5 minutes so sauce soaks in.