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STICKY DATE PUDDING

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Serves: 4-6

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  • Vegetarian
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The Australian Women's Weekly is an Institution here. Their recipes are pretty well fail safe. This is a good homey and delicious dessert that everyone loves:) From 'Cook - How to Cook Absolutely Everything'. Both the pudding and the sauce can be made a day ahead and stored, seperately, covered in the fridge. You can freeze it for up to 3 months. Defrost and warm in a microwave oven while making the butterscotch sauce. Or, freeze wedges of the pudding, thaw in a microwave oven for about seconds - an instant dessert to have with cream or ice-cream, with or without the sauce.

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Ingredients

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For the pudding

  • 275 grams dried dates (seeded)
  • 310 ml boiling water
  • 1 teaspoon bicarbonate of soda
  • 50 grams butter
  • 110 grams brown sugar (firmly packed)
  • 2 eggs
  • 150 grams self-raising flour

For the sauce

  • 165 grams brown sugar (firmly packed)
  • 300 ml cream
  • 80 grams butter

Method

  1. Preheat oven to moderate (180C/160Cfan). Grease deep 20cm round cake pan; line base with baking paper.
  2. Combine dates and the water in food processor. Stir in soda; cover with lid, stand 5 minutes.
  3. Process date mixture with butter and sugar until pureed. Add eggs and flour; process until just combined. Pour mixture into pan.
  4. Bake, uncovered, about 1 hour.
  5. Make butterscotch sauce by stirring ingredients in small saucepan over low heat until sauce is smooth and thickened slightly.
  6. Stand cake 10 minutes; turn onto serving plate.
  7. Serve warm with butterscotch sauce.

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