Sticky Date Pudding

Serves 7-9

Ingredients

Pudding

• 280g pitted dates, roughly chopped

• 1 tsp baking soda (bicarb soda)

• 1 cup boiling water

• ¼ cup brown sugar, loosely packed

• 80g (6 tbsp) unsalted butter, softened

• 2 eggs, at room temperature

• 1¼ cups plain (all-purpose) flour

• 1½ tsp baking powder

Butterscotch Sauce

• 1 cup brown sugar, tightly packed

• 1½ cups thickened (heavy) cream

• ½ tsp vanilla extract

• 70g (5 tbsp) unsalted butter

To Serve

• Vanulla ice cream

Instructions

Prep

1. Preheat oven to 180°C (350°F), or 160°C fan-forced.

2. Grease 7 pudding moulds, or line a 20cm (8″) square cake pan with baking paper, leaving an overhang.

Mashed Dates

1. Place chopped dates in a bowl and sprinkle over baking soda.

2. Pour boiling water on top and let stand for 10 minutes.

3. Mash until it reaches a soft, porridge-like consistency.

Batter

1. Beat butter and brown sugar until smooth.

2. Add eggs and beat until well combined.

3. Add flour and sprinkle baking powder over the top; mix until just incorporated.

4. Quickly mix in the mashed dates mixture until evenly distributed.

Bake

1. Pour batter into prepared pan and smooth the surface.

2. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

3. While warm, poke about 40 holes with a skewer across the surface.

4. Pour ½ cup butterscotch sauce over the pudding and let soak for 10 minutes.

5. Use the baking paper overhang to lift the pudding out. Slice and serve warm with remaining sauce and a scoop of ice cream or cream.

Butterscotch Sauce

1. Combine all sauce ingredients in a saucepan over medium heat.

2. Stir until butter melts, then bring to a gentle simmer.

3. Simmer for 2 minutes, stirring once. Remove from heat. Serve warm.