Sticky Date Pudding with Butterscotch Sauce
Prep time: 10 minutes | Cook time: 1 hour | Makes: 6
1 ¼ cups (200g) seeded dried dates
1 ¼ cups (310ml) boiling water
1 teaspoon Bicarbonate of soda
50g Butter, chopped coarsely
½ cup (100g) firmly packed brown sugar
2 eggs, lightly beaten
1 cup (150g) self-raising flour
Butterscotch sauce
¾ cup (150g) firmly packed brown sugar
300ml cream
80g Butter
Method.
1). Preheat oven to 180°C/160°fan forced. Grease deep 20cm round cake pan, line base with baking paper.
2). Combine dates and the water in medium heatproof bowl. Stir in soda; let stand for 5 minutes
3). Blend or process date mixture with butter and sugar until pureed. Add eggs and flour; blend or process until just combined. Pour mixture into prepared pan.
4). Bake in oven about 1 hour (cover with foil if pudding starts to overbrown). Stand 10 minutes; turn onto serving plate.
Butterscotch sauce
Combine ingredients in medium saucepan, stir over low heat until sauce is smooth and slightly thickened
FAQs
Notes
Tips: - Both the pudding and the sauce can be made a day ahead; store covered separately in the refrigerator.
You can freeze the pudding for up to 3 months. Defrost and warm in the microwave oven while making the butterscotch sauce.
Recipe from Australian Women’s Weekly – Old fashioned Desserts
