Sticky Date Pudding with Butterscotch Sauce
 Ingredients
1 1/4 cups pitted dates, chopped
1 1/4 cups boiling water
1 teaspoon baking soda
60g butter, chopped
3/4 cup CSR Soft Brown or Dark Cane Sugar
2 eggs
1 cup self-raising flour
Butterscotch sauce:
2 cups CSR Soft Brown or Dark Cane Sugar
250ml cream
50g butter
1 teaspoon vanilla essence
Method
Preheat oven to 180ºC.
Grease deep 20cm round cake tin, line base with baking paper. Combine dates, boiling water & soda in bowl. Stand for 5 minutes. Blend or process date mixture with butter and sugar until almost smooth, add eggs & flour, mixing until just combined. Pour mixture into prepared pan.
Bake 45 – 50 minutes or until cooked through. Cover with foil during baking if over browning. Stand pudding 10 minutes before turning out of pan. Serve with Butterscotch Sauce poured over the top.
Method for Sauce
Combine all ingredients in medium pan, stir over low heat until sugar is dissolved and butter melted.
Serves 6 – 8
This recipe is courtesy of CSR Sugar |