Sticky Date Pudding

Laura Sharrad

Ingredients:

  • 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:

  1. Bring the dates and water to a boil, then remove from heat and blitz until smooth. Cool.
  2. 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:

  1. Meanwhile to make the butterscotch sauce, melt together the cream, butter and brown sugar.  Add a tsp of salt flakes
  2. 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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