Thursday, November 7, 2013

Date Puddings with Butterscotch Sauce


Melted butter, to grease
285g (1 3/4 cups) pitted dates, halved
250ml (1 cup) boiling water
1 tsp bicarbonate of soda
80g butter, at room temperature
100g (1/2 cup) caster sugar
2 eggs
115g (3/4 cup) self-raising flour, sifted
75g (1/2 cup) plain flour, sifted
185ml (3/4 cup) pouring cream
160g (1 cup, lightly packed) brown sugar
60g unsalted butter, chopped
Double cream, ice cream and nuts to serve


Preheat oven to 180°C. Brush non-stick pans with melted butter to lightly grease. Line the bases with non-stick baking paper. Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash. Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly. Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth. Divide the puddings among serving plates. Top with double cream, ice cream, nuts and drizzle over the sauce to serve.

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