This is not a dessert for dieters, but it is certainly delicious. I served it with Cadbury's vanilla chocolate chip ice cream. Yum!
Here are the instructions:
Sticky Date Pudding with Butterscotch Sauce
1 1/4 cups of pitted dates, chopped
1 1/4 cups boiling water
1 teaspoon baking soda
60g butter, cubed
3/4 cup brown sugar
1 cup self-raising flour
Preheat the oven to 180 degrees C (350 F). Grease a deep 20cm round cake tin and line the base with baking paper. Combine the dates, boiling water and soda in a bowl.
Allow to stand for 5 minutes, then blend or process the date mixture with the butter and brown sugar until almost smooth. Add the eggs and flour, and blend or process until just combined. (You want the dates to provide some texture, so don't over-process.) Pour into the prepared pan.
Bake 45-50 minutes or until cooked through (cover the pudding with foil during baking if you think it's getting too brown on top).
2 cups brown sugar
1 cup cream
1/3 Cup golden syrup
Combine all ingredients in medium sized saucepan and stir over a low heat for 5 minutes, until the sugar is dissolved and the sauce has thickend slightly.
Kate's Tip: before removing the hot cake from the tin, poke the top of the pudding with a knife a few times then pour some of the hot sauce over the pudding. It will soak in and make the pudding even more delicious.
Serve the pudding warm with the butterscotch sauce and ice cream.
Then don't weigh yourself for a few days:-)
For more kitchen tips, visit Kitchen Tip Tuesday at www.tammysrecipes.com