Kane's Kitchen - 4th October 2011 - Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce

Serves:  6    

Prep Time:  25 mins

Cook Time:  50 mins

What You’ll Need:

• 200g dried pitted dates, coarsely chopped (or can use fresh dates if in season)
• 1 cup water
• 100g butter
• ¾ cup caster sugar
• 2 eggs
• 1½ cups self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp vanilla essence
• Melted butter, to grease the pan
• Whipped cream (or ice cream), to serve

Butterscotch Sauce 

• 1 cup brown sugar
• ½ cup cream
• 100g butter
• 1 tsp vanilla essence

  

What You’ll Need To Do:

1.        Preheat the oven to 180C. Brush a round 21cm cake tin with the melted butter.  Line the base with baking paper.

2.        If using dried dates, place in a medium saucepan and add the water.  Bring to the boil and stir in the bicarbonate of soda.  Set aside for 10 mins to cool slightly.

3.        If using fresh dates, blanch in the boiling water to soften slightly. 

4.        Beat the butter and the sugar in a bowl with an electric beater until creamy. Add the eggs, one at a time, and continue to beat well.  Beat in the vanilla essence.  Fold in the date mixture and flour until well combined. 

5.        Spoon the mixture into the greased and lines baking tin and bake for 40-45 mins or until the top springs back when pressed.

6.        Meanwhile, make the butterscotch sauce.  Combine all ingredients in a saucepan and stir continually for about 5 minutes or until smooth. 

7.        To serve, cut the pudding into wedges and pour a generous amount of the butterscotch sauce on top.  Serve with whipped cream and strawberries if desired.