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  

 

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