Sticky date pud­ding with but­ter­scotch sauce

SERVES 6 PREP + COOK TIME 1 HOUR 40 MIN­UTES

Australian Women’s Weekly NZ - - WINTER WARMERS -

1¾ cups (250g) coarsely chopped seeded dried dates 1¼ cups (310ml) wa­ter

1 tea­spoon bak­ing soda

60g but­ter

¾ cup (165g) caster sugar

2 eggs

1 cup (150g) self-rais­ing flour

BUT­TER­SCOTCH SAUCE

1 cup (220g) firmly packed light brown sugar 1 cup (250ml) cream

200g but­ter

1 Pre­heat oven to 180°C. Grease deep 20cm round cake pan; line base with bak­ing pa­per.

2 Com­bine dates and the wa­ter in medium saucepan; bring to the boil. Re­move from heat, add soda; stand 5 min­utes. Blend or process mix­ture un­til smooth.

3 Beat but­ter, sugar and one of the eggs in small bowl with elec­tric mixer un­til light and fluffy. Beat in re­main­ing egg (mix­ture will cur­dle at this stage, but will come to­gether later). Stir in sifted flour then date mix­ture.

4 Pour mix­ture into pan; bake about 55 min­utes. Stand pud­ding 10 min­utes be­fore turn­ing onto wire rack over oven tray; turn pud­ding top-side up. 5 Mean­while, make But­ter­scotch Sauce. 6 Pour ¼ cup sauce over pud­ding. Re­turn pud­ding to mod­er­ate oven; bake, un­cov­ered, fur­ther 5 min­utes. Serve pud­ding with re­main­ing sauce.

BUT­TER­SCOTCH SAUCE Stir in­gre­di­ents in medium saucepan over heat, with­out boil­ing, un­til sugar dis­solves. Re­duce heat; sim­mer, un­cov­ered, 3 min­utes.

Test Kitchen tip

This pud­ding can be made four days ahead; keep, cov­ered, in re­frig­er­a­tor. Re­heat sin­gle serv­ings in mi­crowave oven on HIGH for about 30 sec­onds just be­fore serv­ing.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.