Sticky Date Pudding

What do I need?

For the Butterscotch Sauce

• 200 g brown sugar
• 375 mL thickened cream
• 1/2 tsp vanilla extract
• 70 g unsalted butter

For the Pudding

• 280 g pitted dates, roughly chopped
• 1 tsp bicarbonate of soda
• 250 mL water
• 80 g unsalted butter, softened
• 40 g brown sugar
• 2 eggs
• 185 g plain flour
• 1 1/2 tsp baking powder

To Serve

• Walnuts
• Dollop cream

How do I make it?

For the Butterscotch Sauce:

1. Combine all the sauce ingredients in a saucepan over medium heat. Once the butter is melted, stir the mixture, then bring it to a simmer.
2. Let it simmer for 2 minutes, stirring occasionally, then remove it from the heat. Serve it warm.

For the Pudding:

1. Preheat the oven to 180°C and grease 7 pudding moulds with butter.
2. In a bowl, place the dates and sprinkle them with bicarbonate of soda. Pour boiling water over them and let it stand for 10 minutes. Mash the softened dates well with a potato masher (or fork) until they resemble sloppy porridge.
3. In another bowl, combine the butter and sugar, beating until smooth. Add the eggs and beat until fully incorporated. Add the flour and sprinkle the baking powder over the surface. Mix until the flour is fully incorporated. Quickly add the mashed dates and mix until they are well incorporated into the batter.
4. Pour the batter into the pudding moulds, filling them only two-thirds of the way.
5. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
6. While the puddings are still hot, poke about 10 holes on the surface of each pudding and spoon over 1 tablespoon of butterscotch sauce onto each one. Allow them to soak for 10 minutes.
7. Turn the pudding moulds upside down onto serving plates. Serve the puddings warm with the remaining warm butterscotch sauce, walnuts, and dollop cream.