Sticky Date Pudding (another old favourite recipe to share)


Serves 4
400g pitted dates
600ml cup water
2 tsp bi-carb soda
125g butter
1 tsp vanilla essence
250g sugar
4 eggs
400g S.R. flour

BUTTERSCOTCH SAUCE
2 Tbs cornflour
1.5 cups milk (1 1/2 litres)
1.5 cups cream
600g brown sugar, tightly packed
1/4 cup golden syrup

METHOD
Cook the dates in water and bi-carb until soft - bring to the boil and simmer very slowly, covered, for about 10 minutes (the mixture should form a jam consistency). Cool slightly and puree until smooth.

Cream the butter, vanilla and sugar until creamy; add eggs one at time until incorporated. Add the flour and date puree to the cream mixture, and mix well.

Butter and flour individual moulds or a large roasting dish and pour in the mixture.

Bake in a preheated 180 C oven for 35 - 40 minutes, or until a skewer inserted in the pudding comes out clean.

Serve with butterscotch sauce and whipped cream.

BUTTERSCOTCH SAUCE
Make a paste with the cornflour and a little of the milk. Bring the remaining milk and cream to the boil and whisk in the cornflour mixture to thicken. Simmer for 1 minute, then stir in the brown sugar and golden syrup. Serve.