A delicious, traditional pudding served with sweet, gooey sauce and great with cream or ice cream; perfect any time of the year.
: 20 minutes
: 25 minutes (plus 5 minutes for sauce)
: 12 small servings or 6 large servings
285g pitted dates cut into quarters
1 cup boiling water
1tsp bicarbonate of soda
80g butter, room temperature
1 cup castor sugar
2 eggs (or equivalent Organ No-Egg)
3/4 cup self raising flour
1/2 cup plain flour
For Butterscotch Sauce:
3/4 cup pouring cream
1 cup lightly packed brown sugar
60g unsalted butter, chopped (salted butter is fine if this is all you have)
I'll be honest and say I usually make a double batch of the sauce. If you would like to do this, just double the ingredients and follow the same instructions below.
To make sauce:
The puddings can be made ahead of time and heated when needed. The sauce recipe is extremely simple and could be made and stored ahead of time also.
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