Recipe

Sticky date pudding with butterscotch sauce

Oct 31, 2010 1:00pm
  • 1 hr 40 mins cooking
  • Serves 6
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Ingredients

Sticky date pudding with butterscotch sauce
  • 1 3/4 cup (250 grams) coarsely chopped, seeded dates
  • 1 1/4 cup (310 millilitres) water
  • 1 teaspoon bicarbonate of soda
  • 60 gram butter
  • 3/4 cup (165 grams) caster sugar
  • 2 eggs
  • 1 cup (150 grams) self-raising flour
Butterscotch
  • 1 cup (220 grams) firmly packed brown sugar
  • 1 cup (250 millilitres) cream
  • 200 gram butter

Method

Sticky date pudding with butterscotch sauce
  • 1
    Preheat oven to moderate (180°C/160°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.
  • 2
    Combine dates and the water in medium saucepan, bring to a boil; remove from heat, add soda, stand 5 minutes. Blend or process mixture until smooth.
  • 3
    In a small bowl, beat butter, sugar and one of the eggs with electric mixer until light and fluffy. Beat in remaining egg. (Mixture will curdle at this stage, but will come together later.) Stir in sifted flour then date mixture.
  • 4
    Pour mixture into pan; bake about 55 minutes. Stand pudding 10 minutes before turning onto wire rack over oven tray; turn pudding top-side up.
  • 5
    Meanwhile, make butterscotch sauce.
  • 6
    Pour ¼ cup sauce over pudding. Return pudding to moderate oven; bake, uncovered, further 5 minutes. Serve pudding with remaining sauce.
Butterscotch sauce
  • 7
    In a medium saucepan, combine ingredients; stir over heat, without boiling, until sugar is dissolved. Simmer 3 minutes.

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