Sticky Date Pudding with Butterscotch Sauce

Ingredients

1 cup Cinderella Camel Dates, chopped
1 cup water
75g butter
½ cup date syrup
1 ½ cups flour
¼ cup soft brown sugar
1 tsp baking soda
1 tsp baking powder
2 eggs, beaten

Date and Butterscotch Sauce:
½ cup Cinderella Date Syrup
50 g butter
½ cup soft brown sugar
¾ cup cream

Method

1. Preheat the oven to 160°C (fan bake). Grease and line the base of a 20cm square cake tin with baking paper.
2. Place the  Cinderella Camel Dates and water into a saucepan. Bring to the boil. Reduce heat and simmer for 2 minutes. Set aside to cool.
3. Melt the butter and date syrup together in a small saucepan over a low heat. Cool.
4. Sift flour, brown sugar, baking soda and baking powder into a mixing bowl.
5. Add dates and liquid, melted butter and syrup with the beaten eggs to the dry ingredients. Mix to combine. Pour into the prepared cake tin. Bake for 40-45 minutes or until a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 minutes before turning onto a wire rack. Serve warm with the Date and Butterscotch Sauce

Date and Butterscotch Sauce:

Place all the ingredients for the sauce into a saucepan. Stir while heating until butter has melted and sauce hot. Do not allow to boil. Serve hot with the pudding.

Sauce can be refrigerated for upto 3 days. Re-heat before serving.

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