Sticky Date Pudding with Butterscotch Sauce

By Late2Serenity

Australian recipe, therefore metric measurements have been used.

Ingredients

• Butterscotch sauce:
• 1 1/4 cups (200g) chopped dates
• 1 1/4 cups water
• 1 teaspoon bicarbonate of soda
• 60 g butter
• 3/4 cup (150g) firmly packed brown sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• 1 cup (200g) brown sugar, firmly packed
• 300 ml cream
• 200 g butter

Details

Servings 6
Adapted from aww.ninemsn.com.au

Preparation

Step 1

Grease deep 20cm round cake pan, line base with baking paper.

Combine date and water in pan; bring to boil then immediately remove from heat. Stir in the soda; allow to stand 5 minutes. Blend or process the date mixture with butter and sugar until almost smooth; add eggs and flour, blend or process until just combined. Pour mixture into prepared pan.

Bake in moderate oven (180-190C or 350-375F) about 55 minutes or until cooked through; cover with foil during baking if over-browning. Stand pudding 10 minutes before turning out of pan; serve with butterscotch sauce poured over the top.

Butterscotch Sauce: Combine ingredients in medium pan, stir over low heat until sugar is dissolved and butter melted.