1 1/4 cups pitted dates, chopped
1 1/4 cups boiling water
1 tsp baking soda
60g butter, chopped
3/4 cup Chelsea Soft Brown or Dark Cane Sugar
1 cup self-raising flour
2 cups Chelsea Soft Brown or Chelsea Dark Cane Sugar
1 tsp vanilla essence
Preheat oven to 180°C. Grease deep 20cm round cake tin, line base with baking paper.
Combine dates, boiling water and soda in bowl. Stand for 5 minutes. Blend or process date mixture with butter and sugar until almost smooth, add eggs and flour, mixing until just combined. Pour mixture into prepared pan.
Bake 45 – 50 minutes or until cooked through. Cover with foil during baking if over browning. Stand pudding 10 minutes before turning out of pan. Serve with Butterscotch sauce poured over the top.
Combine all ingredients in medium pan, stir over low heat until sugar is dissolved and butter melted.
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