Sticky Date Pudding
Laura SharradIngredients:
- 185 g dates
- 1 cup water
- 60g butter
- 2 eggs
- 185g self raising flour
- 185g sugar
- 1tsp baking powder
- ½ tsp vanilla paste
Butterscotch Sauce:
- 1 cup cream
- ¾ cup brown sugar
- 2 tbsp butter
- Pinch of salt
Method:
- Bring the dates and water to a boil, then remove from heat and blitz until smooth. Cool.
- Heat oven to 180c. Line a 18cm cake tin. Beat butter and sugar, then slowly add in the eggs. Fold in the date puree, flour, baking powder and vanilla. Bake in the oven for 30-40 minutes
Butterscotch Sauce:
- Meanwhile to make the butterscotch sauce, melt together the cream, butter and brown sugar. Add a tsp of salt flakes
- Serve pudding whilst hot with lots of butterscotch sauce.
Our friends at Wine Selectors suggest pairing this dish with a Liqueur Tawny.
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