STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE
- ⅔ cup dates
- 420 ml water
- 100 g butter
- 275 g sugar
- 2 eggs
- 1 teaspoon vanilla
- 275 g cake flour
- 1 teaspoon bi-carbonate of soda
- Sauce :
- 200 g butter
- 1 cup brown sugar
- 600 ml cream
Chop dates and simmer till soft in the water.
Cream butter, sugar and vanilla, add eggs then flour, keep aside.
Add bi-carb to warm dates in the water, mix well and add to the flour mix.
Mix well, spoon into a deep prepared baking dish or muffin pan for small portions.
Bake at 180°C for 40 min.
Sauce:
Melt butter and sugar together, add cream and simmer on low heat till golden.
Service with the pudding.
Recipe and photo: Brunhilda Venter
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