STICKY DATE PUDDINGS WITH BUTTERSCOTCH SAUCE

MAKES 8

PREP AND COOK: 30 MINS 270g pitted dates, plus extra

to serve

1 tsp bicarbonate of soda 2 eggs

100g butter, softened

1 tsp vanilla extract

⅔ cup firmly packed brown

sugar

1⅔ cups plain flour

1 tsp baking powder

1 tsp ground cinnamon, plus

extra to serve

Double cream, to serve BUTTERSCOTCH SAUCE 1 cup firmly packed brown

sugar

80g butter

cup thickened cream

1 Preheat a fan-forced oven to 160°C and grease an 8-hole mini loaf pan.

2 Combine the dates, ¾ cup of boiling water and bicarb in a small bowl. Set aside for 5 minutes. 3 Place date mixture (including soaking water) into a food processor with eggs, butter, vanilla extract, brown sugar, flour, baking powder and cinnamon. Blend until the dates are finely chopped and the mixture has combined.

4 Spoon mixture into pan holes to three-quarters full. 5 Bake puddings for 15-17 minutes, or until an inserted skewer comes out clean.

Stand for a few minutes before removing from pan.

6 Meanwhile, to make the butterscotch sauce, stir the ingredients together in a small saucepan over low heat until smooth and the sauce has thickened slightly. 7 To serve, place puddings on serving plates. Top with a dollop of double cream, extra dates and extra cinnamon, then drizzle with the butterscotch sauce.