Ingredients for sticky date pudding (serves 6)
1 cup of boiling water
200 grams of dates that have been chopped up. Buy the pitted, dried ones.
60 grams of butter that has been softened
Half of a cup of castor sugar
1 teaspoon of sodium bicarbonate
One and one third cups of flour – self raising
Butterscotch sauce ingredients
1 cup of whole cream
100 grams hard butter, chopped up.
1 cup of brown sugar – packed firm
First, heat your oven to 180 Degrees centigrade – 160 degrees if it’s a fan-forced oven. Next, grease a round cake pan. Pan dimensions should be 6 centimeters deep and 18 centimeters across. Line the base of the pan with baking paper.
Put the dates and sodium bicarbonate in a heatproof bowl. Add the boiling water. Stand this mixture to one side for 15-25 minutes or until tender.
Using your electric mixer or food processor , beat the butter and sugar together until the ingredients mixture is pale and creamy.
Add the eggs, one at a time, beating the ingredients well after each egg is added. Using a large spoon, stir in the date mixture and flour. Stir to combine this new sticky date pudding ingredients mixture.
Spoon the sticky date pudding ingredients mixture into your cake pan. Bake for 40 to 45 minutes or until a skewer gently pushed into the middle of the fresh sticky date pudding comes out clean. Stand for 10 minutes. Turn out your fresh sticky date pudding onto a wire rack.
Now its time to make the butterscotch sauce for your pudding.
Combine the sugar, cream and the butter in a pot over a medium heat. Cook the sauce mixture, stirring, for 3 minutes or until the butterscotch sauce ingredients are boiling. Reduce the heat to low, and simmer the butterscotch sauce for 2 minutes. Getting yummier by the minute! Pour warm butterscotch sauce over warm sticky date pudding. Ready to serve!
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