Ingredients
2 cups pitted dates, finely sliced
250ml water
1 tsp bicarbonate of soda
Cooking oil spray, for greasing
100g unsalted butter, chopped, softened
¾ cup caster sugar
2 free-range eggs, lightly beaten
1 cup self-raising flour, sifted
½ cup almond meal
1 tsp mixed spice
825g pear halves in syrup, drained
Toasted flaked almonds, to garnish
Vanilla ice-cream, to serve
Butterscotch sauce
300ml thickened cream
150g unsalted butter, chopped
1 cup brown sugar
Method
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Combine sliced dates and water in a medium saucepan. Bring to the boil, then turn off heat. Immediately stir in bicarb, letting mixture foam slightly. Set aside for 15 minutes to cool.
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Preheat oven to 180C fan-forced (200C conventional). Grease a 30 x 20 x 4cm baking tray with spray oil, and line base and sides with baking paper.
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In the large bowl of an electric mixer, beat butter and sugar with whisk attachment, until light in colour. Add eggs, one at a time, beating well after each addition. Stir in flour, almond meal and mixed spice, then stir in cooled date paste until well combined. Spoon batter into prepared tray. Smooth surface.
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Slice pear halves lengthways to create 2 faces of pear, keeping the natural shape of the pear intact. Pat dry with paper towel.
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Arrange pears on top of the batter in a single layer, slightly pushing down into the batter. Bake for 45 minutes, or until cooked when tested with a skewer. Set aside in tin to cool slightly.
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To make butterscotch sauce, put ingredients in a medium saucepan over low heat. Cook, stirring, until sugar dissolves and butter has melted, then increase to medium heat, bring to the boil and cook for 3 minutes, stirring occasionally.
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Remove sauce from heat and set aside for 1 minute to let bubbles subside. Pour ¼ cup of hot sauce over warm pudding.
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Slice pudding and scatter with almonds. Serve with ice-cream, and remaining butterscotch sauce on the side to add as desired.