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Sticky date pudding

  • 0:45 Prep
  • 0:45 Cook
  • 6 Servings

Ingredients

  • 200g pitted dried dates, roughly chopped
  • 1 teaspoon bicarbonate of soda
  • 1 cup boiling water
  • 60g butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 1/3 cups self-raising flour

Butterscotch sauce

  • 1 cup firmly packed brown sugar
  • 1 cup pure cream
  • 100g butter, chopped

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) round cake pan. Line base with baking paper.
  • 2
    Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.
  • 3
    Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.
  • 4
    Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.
  • 5
    Meanwhile, make butterscotch sauce: Combine sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Serve.

Source: taste.com.au

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