Ingredients
Sticky date pudding
250g pitted dates, chopped
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1 tsp bicarbonate of soda
375ml boiling water
100g butter, softened
220g brown sugar
2 eggs, lightly beaten
260g self-raising flour
Butterscotch sauce
165g brown sugar
300ml thickened cream
100g butter
Method
- Preheat oven to 180C. Grease and line a 20cm square cake pan.
- Place dates in a large bowl. Sprinkle with bicarbonate of soda. Pour over the boiling water. Set aside for 10 mins. Transfer mixture to a processor. Process to form a coarse puree. Add butter and sugar. Process to combine. Add eggs. Process to combine. Add flour. Process until just combined.
- Pour into prepared pan. Bake for 45-50 mins or until cooked through and a skewer inserted into the centre comes out clean. Cool in pan for 30 mins. Remove from pan. Cut into slices.
- To make butterscotch sauce, place sugar, cream and butter in a saucepan over medium heat. Bring to a simmer. Cook, whisking, for 5 mins or until slightly thickened.
- Serve sticky date pudding with butterscotch sauce.
