Sticky Date Pudding with Butterscotch Sauce
Equipment
- 1 Blender or Food Processor
Ingredients
- 1 1/4 cup Seedless dates
- 1 1/4 cup boiling water
- 1 tsp bicarb soda
- 60 grams butter (1/4 cup)
- 1/4 cup brown sugar (firmly packed)
- 2 eggs
- 1 cup Self Raising Flour (1 cup all purchase flour, 1.5 teaspoons baking powder and a pinch of salt)
Sauce
- 1 cup brown sugar
- 300 ml cream (10 ounces)
- 200 g butter (7 ounces)
Instructions
- Preheat oven to 180°C (356°F)
- Combine dates and water in a saucepan. Bring to the boil and remove from heat. Stir in bicarb and stand for 5 minutes.
- Blend date mixture with butter and brown sugar until almost smooth.
- Add flour and eggs and blend until smooth.
- Pour mixture into round baking tin. Bake for approximately 35 minutes or until skewer comes out clean.
- Let cake stand 10 minutes before turning onto a wire rack.
Sauce
- Melt all ingredients together in a saucepan over low heat until combined.
Notes
The cake may be frozen and sauce stored in refrigerator. Sauce will thicken as it cools. Microwave on medium heat.