Stick date pudding with butterscotch sauce

Ingredients:

Sticky date pudding:

• 4 eggs
• 110g butter
• 360g sugar
• 360g dates
• 360g flour
• 500ml water
• 2tsp bicarb soda

Butterscotch sauce:

• 300g brown sugar
• 300ml thickened cream
• 70g butter
• 1 tsp Navilla vanilla extract

Method:

1. Deseed dates and cut into ruff chunks
2. Combine water and dates in a saucepan and place on the stove over a medium/high heat. Once dates have reached a boil place bicarb soda, mix and allow to cool.
3. Preheat oven to 170°C, Cream butter and sugar, then add eggs one at a time until fully incorporated.
4. Sift flour into butter, sugar and egg mix and gently fold.
5. Pour date mixture into the flour mix and fold until combined.
6. Bake for 35 min or until you can put a toothpick into the cake and it comes out clean. 
   
   

Butterscotch sauce

1. Bring butter and sugar together over a medium heat until combined.
2. Add cream and vanilla and bring to the boil.