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Sticky Date Pudding with Butterscotch Sauce

Ingredients:Sticky Date Pudding with Butterscotch Sauce
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