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Sticky Date pudding with warm Butterscotch Sauce

Servings 10

Ingredients

Sticky date pudding:

  • 150 g pitted & chopped dates
  • 300 ml water
  • ½ tsp bicarbonate of soda
  • 50 g butter softened
  • 150 g brown sugar
  • 2 eggs
  • 150 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Butterscotch sauce:

  • 50 g butter
  • 200 g brown sugar
  • 250 ml cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 180˚C
  2. Bring dates and water to a boil in a small saucepan. Remove from heat and stir in the bicarbonate of soda, stir for about 20secs. Set aside to cool.
  3. Cream butter and sugar together with a mixer. Add eggs, one at a time, beating in each egg well. Beat until light and fluffy.
  4. Add cooled date mixture, stir gently with a whisk to combine. Carefully fold through sifted flour, baking powder and salt. Pour into a small lined baking pan.

  5. Place the small pan into a larger pan filled with hot water, so that the water bath comes halfway up the side of the small pan.

  6. Bake in oven for 45 minutes or until skewer comes out clean.

Meanwhile for the butterscotch sauce

  1. Combine all the ingredients in a small saucepan and bring to a boil while stirring to dissolve, the sugar. Reduce heat and simmer for 5 minutes to thicken slightly.