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RECIPE OF THE MONTH; STICKY DATE PUDDING WITH BUTTERSCOTCH
Ingredients
1 1/4 cups seeded dates
1 1/4 cups boiling water
1 tsp bi-carb soda
60g butter, chopped
3/4 cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
Butterscotch Sauce:
1 cup firmly packed brown sugar
300ml cream
200g butter
Method:
Grease deep 20cm round cake pan, line base with baking paper.
Combine dates and water in a pan; bring to boil then immediately remove from heat. Stir in the soda; allow to stand 5 mins.
Blend or process the date mixture with butter and sugar until almost smooth; add eggs and flour, blend, or process until just combined. Pour mixture into prepared pan.
Bake in the oven at 180 degrees for about 55 mins or until cooked through. Cover with foil during baking if over-browning. Stand pudding 10 mins before turning out of the pan. Serve with Butterscotch Sauce poured over top and cream or ice cream.
Sauce Method
Combine ingredients in a medium pan. Stir over low heat until sugar is dissolved and butter melted.
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