Sticky Date Pudding with Butterscotch Sauce
1¼ cups pitted dates, chopped
1¼ cups boiling water
1 tsp baking soda
60g butter, cubed, softened
¾ 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 conventional or 160°C fan-forced.
Grease a deep 20cm square cake tin or a loaf tin.
Line base with baking paper.
In a large bowl combine dates, boiling water and soda, stand for 5 minutes.
Add butter and sugar and stir until combined.
Add eggs and flour, mix until just combined.
Pour mixture into prepared tin.
Bake 45 – 50 minutes or until cooked through.
Stand for 10 minutes before turning out of tin.
Slice and serve warm with hot Butterscotch Sauce poured over the top.
Tip: For a richer flavour and deeper colour use Chelsea Dark Cane Sugar.
Combine all ingredients in medium sized pan, stir over low heat until sugar is dissolved and butter melted.
Recipe supplied by Chelsea Sugar. For more inspiration go to www.chelsea.co.nz.
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