Sticky date pudding may yet be the best reason there is for eating up all your dinner.
Now that the weather has turned cold, it is the perfect time to make this dish at home. You could easily pay $10 or more per piece in a restaurant but the pudding is easily assembled from ingredients most home cooks already have in their cupboards.
* 500g pitted dates
* 750ml water
* 25g bicarbonate of soda
* 150g butter
* 150g brown sugar
* 125g castor sugar
* 5 eggs
* 420g plain flour
FOR BUTTERSCOTCH SAUCE:
* 100g butter
* 150g soft brown sugar
* 100g white sugar
* 650g golden syrup
* 200ml thickened cream
* Serves 10
Another simple recipe, this one makes a large quantity, leaving enough for leftovers. Which is just as well, because it reheats easily and the butterscotch sauce is good on just about anything.
Preheat fan-forced oven to 160C. Combine dates and water in a medium saucepan and bring to the boil. Add bicarbonate of soda and cook over medium heat for 10 minutes. Add butter and both sugars and cook for two to three minutes on low heat until sugar dissolves. Blend mixture with a stick blender and allow to cool slightly.
Add eggs and flour and mix thoroughly. Place in a greased and lined 25-centimetre square cake tin and bake for 35-40 minutes. For butterscotch sauce, melt butter in a medium saucepan with sugars and golden syrup.
Stir slowly and cook for 10 minutes. Remove from heat and set aside for a few minutes. Stir in cream and continue to stir for four to five minutes to ensure sauce is smooth.
Tip: This makes a large quantity but can easily be made in individual ramekins, too. Store the butterscotch sauce in a screw-top jar in the fridge for a couple of weeks.
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