The Australian Women's Weekly
Sticky date and ginger pudding with salted butterscotch sauce
SERVES 4-6 PREP AND COOK TIME 50 MINUTES
185g dried pitted dates 1 teaspoon bicarbonate of soda 1 cup (250ml) boiling water 2 tablespoons Kikkoman Soy Sauce 50g unsalted butter, softened ¾ cup (165g) firmly packed brown sugar 2 eggs 1¼ cup (185g) self -raising flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger ⅓ cup (60g) chopped crystalised ginger, plus extra chopped to serve thickened cream, to serve SALTED BUTTERSCOTCH SAUCE 80g unsalted butter, chopped 1 cup (220) firmly packed brown sugar 1 cup (250ml) single cream 2 tablespoons Kikkoman Soy Sauce
1 Preheat oven to 180°C (160°C fan-forced). Grease a 2 litre (8-cup) ovenproof dish and set aside.
2 Combine dates, bicarbonate of soda, water and soy in a heatproof bowl and set aside for 5 minutes. Using a blender or processor blend until smooth. Set aside.
3 In a large mixing bowl, beat butter and sugar with an electric mixer for 5 minutes or until creamy. Add eggs one at a time, mixing well in between. Add date mixture and mix to combine. Add the flour, spices and mix until just combined.
4 Spoon into the dish, sprinkle over the ginger and bake for 35-40 minutes or until firm to the touch.
5 SALTED BUTTERSCOTCH SAUCE Combine all ingredients in a medium saucepan over medium-low heat, cook, stirring, for 8 minutes to dissolve the sugar, until reduced and sticky.
6 Serve the pudding with extra ginger, sauce and cream.
Not suitable to freeze or microwave.