Recipe - Sticky Date Pudding

Ingredients for pudding:

• 250g pitted dates
• 1.5 cups water
• 1 tsp bicarbonate of soda
• 1 cup firmly packed brown sugar
• 60g butter, softened chopped
• 2 eggs
• 1 ¾ cup self-raising flour

Ingredients for Butterscotch sauce:

• 50g butter
• 1 cup (220g) brown sugar
• 1 cup (250ml) cream
• 1 tsp vanilla extract

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter and sugar
4. Add eggs, 1 at a time, beating well after each addition.
5. Using a large metal spoon, fold through date mixture and flour until well combined.
6. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
7. Make sauce: Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
8. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.