Ingredients
Date Pudding
180 g – 6⅓ oz. dates – pitted and roughly chopped
310 ml – 1¼ cups water
½ tsp bicarbonate of soda
165 g – ¾ cup firmly packed brown sugar
60 g – ¼ cup butter – softened and chopped
2 eggs
150 g – 1 cup self-raising flour – sifted
Butterscotch Sauce
50 g – 3½ tbsp butter
220 g – 1 cup brown sugar
250 ml – 1 cup cream |
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Method
Date Pudding
- Place the dates and water in a saucepan and bring to a boil over high heat. Remove from the heat, add the bicarbonate of soda, and stir until the dates start to soften. Set aside to cool, stirring occasionally.
- In a mixing bowl, beat the butter and sugar with a hand mixer until creamy. Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.
- Stir in the cooled date mixture until combined. Gently fold through the sifted flour until the batter is smooth.
- Divide the mixture evenly among eight moulds, filling each about ⅔ full.
- Arrange the moulds in a baking tray and carefully pour hot water into the tray until it reaches ⅓ of the way up the sides of the moulds.
- Bake in a preheated oven at 180°C – 355°F (160°C – 320°F fan-forced) for about 40 minutes, or until golden brown and a skewer inserted in the centre comes out clean.
Butterscotch Sauce
- Combine the butter, sugar, cream, and vanilla in a small saucepan. Cook over low heat until the butter melts and the sugar dissolves.
- Bring the sauce to a gentle boil, then reduce the heat and simmer for 5–6 minutes, or until slightly thickened.
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