Sticky date pudding is a classic winter dessert that is a favourite amongst adults and kids!
Preheat oven 180°C
PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.
In Sauté Pan whisk 60g softened butter with 150g sugar until creamy.
Add eggs on at a time, beating well between each egg.
Add flour and date mixture and stir to combine all ingredients.
Cook in oven at 180°C for 20min
BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.
Turn out onto plate. Pour over the butterscotch sauce and serve with cream or ice-cream. Careful - they're moorish.