Sticky Date Pudding with Butterscotch Sauce

Episode 47 - Sticky Date Pudding with Butterscotch Sauce

Ingredients:

  • 2½ cups of Pitted Dates
  • 2½ cups of Boiling Water
  • 2 teaspoons of Baking Soda
  • 120g Butter
  • 50g Margarine
  • 1½ cup CSR Brown Sugar
  • 4 Eggs
  • 2 cups Self Raising Flour
  • 1 tub of Vanilla Ice Cream Butterscotch Sauce
  • 4 cups CSR Brown Sugar
  • 1ltr Whipping Cream
  • 150g Butter
  • 1 teaspoon Vanilla Essence

Method:

  1. Preheat the oven to 180°.
  2. Grease a 12 tin muffin tray with margarine.
  3. Combine dates (chopped up), boiling water and soda in a bowl.
  4. Allow to stand for 5 minutes, then blend or process the date mixture with butter and sugar until almost smooth.
  5. Add eggs and flour and blend or process until well combined.
  6. Pour into the prepared tins.
  7. Bake for approximately 20 minutes or until cooked through.
  8. To make the sauce, combine the sugar, butter and vanilla essence in a saucepan on low heat until the butter has melted and sugar dissolved.
  9. Add cream a little bit at a time and stir through. Continue to cook on low heat until cream heated through well.
  10. Place a muffin size pudding on a dish and pour some sauce over the top.
  11. Serve with vanilla ice cream on the side and or whipped cream! Makes 12.