Ingredients
¾ cup pitted, chopped dates
½ cup boiling water
½ teaspoon bicarbonate of soda
40g butter, at room temperature
½ cup brown sugar
1 egg
½ cup self-raising flour
¼ cup plain flour
Thick cream or ice-cream to serve
Butterscotch sauce
¾ cup thickened cream
½ cup brown sugar
50g butter
Method
-
Preheat oven to moderate, 180°C. Lightly grease a 1 litre, rectangular baking dish.
-
In a small bowl, combine dates and water. Stir in soda. Set aside 10 minutes.
-
In a bowl, using an electric mixer, beat butter and sugar together until light and creamy. Add egg, beating well. Fold in sifted combined flours and date mixture.
-
Spoon mixture into dish. Bake for 30-35 minutes until cooked when tested with a skewer.
-
Butterscotch sauce
Meanwhile, combine all ingredients in small saucepan. Stir over low heat until sugar dissolves. Bring to boil on high. Reduce heat to low. Simmer for 1-2 minutes until thickened slightly.
-
Cut warm pudding into serving portions and serve with sauce, and cream or ice-cream.
Cook's tip
If preferred, make 8 individual puddings in a 1/3 cup muffin pan, and bake for 15-20 minutes.
You might also like:
