Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding

180g dates, pitted and roughly chopped

1¼ cups water
½ tsp bicarbonate of soda
¾ cup firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup self-raising flour

Method:
1. Preheat oven 180˚C
2. Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat. Add  bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.
3. Beat butter and sugar, gradually add eggs one at a time, until light and fluffy.
4. Add date mixture,stir to combine, carefully fold in flour.
5. Place mould in baking tray and fill water in baking trar until it covers 1/3 of the mould.
6. Bake in oven for 40 minutes.

Butterscotch sauce
50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Method:
Place all ingredient in a saucepan over low heat. Once dissolve, bring it to boil until sauce become creamy.


Original recipe taken from here