Sticky Date Pudding with Butterscotch Sauce
Australian recipe, therefore metric measurements have been used.
- 6
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
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.