Kitchen Anugraha: Sticky Date Pudding with Butterscotch Sauce

Christmas is almost upon us and there is no better way to celebrate than by making this luscious and delectable pudding to share with friends and family. It is so easy to make and tastes just divine! I got this recipe from an old recipe book a long time ago. I took a photocopy of the page and it has yellowed with age. I do not remember where I got it from but it has given me great results every time! It also adds a few kilos on your hips every time you eat it!

Cake

250g dates

1 cup water

½ teaspoon bicarbonate soda

75g butter, room temperature

220g caster sugar

2 eggs

220g self-raising flour

Sauce

150g butter

250g dark brown sugar

150ml cream

Preheat the oven to 150°C. Grease well a 24cm round cake tin or 12-hole muffin tin.

In a small saucepan, add the dates and water and bring to the boil. Cook until the dates have absorbed the water and are soft and mushy.

Using a food processor or stab blender, process the dates until they are a smooth consistency (this is optional, some prefer to keep the texture of the dates). Return the mix to the saucepan, add the bicarb soda and stir – the mix will expand.

In a large bowl, add the butter and sugar and beat until pale and creamy. While beating, add the eggs one at a time,then slowly add the flour, continuing to beat until all ingredients come together. Add the date mixture and mix in with a spoon.

Pour the mix into the tin, and bake for 1 hour if using the cake tin, and 40 minutes if using the muffin tin, or until a skewer comes out clean when tested.

To make the sauce, heat the butter, sugar and cream in a small pot over a medium heat, until the sugar has dissolved. Note – this sauce is super rich so you only need a small amount.