Sticky Date Pudding and Butterscotch Sauce

Sticky Date Pudding and Butterscotch Sauce

It’s a crowd-pleaser and super easy to make. Turns out perfect every time you make it. A great weeknight dessert.

Ingredients

• 200g pitted dates, chopped
• 1 teaspoon Bicarbonate of soda
• 1 cup Boiling Water
• 60g butter,
• 85g Brown sugar
• 2 Eggs
• 1 1/3 cups self-raising flour

Step 1

Preheat oven to 180°C/160°C fan-forced.

Step 2

Place dates and bicarbonate of soda in a large silicone bowl. Add boiling water. Stand for 20 minutes.

Step 3

In a sauté pan melt butter over low- medium heat, remove the pan from heat, and whisk in brown sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Using a silicone spatula spoon, stir in the date mixture and flour. Stir to combine all the ingredients.

Step 4

Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean. Stand for 10 minutes. Turn out using splatter cover onto a chopping board. Cut into wedges.

Step 5

To make Butterscotch Sauce: combine 220g brown sugar, 300 ml thickened cream, and 100g butter (chopped) in a saucepan over medium heat and bring to the boil stirring continuously. Reduce heat to low. Simmer for 2 minutes.

Step 6

Serve warm wedges of pudding with hot butterscotch sauce, and double cream or ice cream.