This classic dessert is a delight to serve at Christmas (or any time). The cake itself is rich and flavoursome – the perfect accompaniment to a delicious Christmas lunch shared with family and friends.

Ingredients:

Sticky Date Pudding
450g pitted Medjool dates
600ml water
2 tsp bi-carb soda
150g unsalted butter, softened
400g caster sugar
5 eggs
450g self-raising flour

Butterscotch Sauce
160ml pouring cream
155g brown sugar
50g unsalted butter, cubed
2 tsp vanilla essence

Method:

Sticky Date Pudding

1. Bring water and dates to a boil in a medium saucepan. Remove from heat, add bi-carb soda and mash dates to make a rough puree. Allow it to cool.
2. Cream butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition.
3. Gently fold in flour and date puree.
4. Pour into greased lined tin 26cm x 32cm and bake at 160℃ oven for 45-60 minutes or until skewer inserted comes out clean.
5. Pop it onto a cooling rack.

Butterscotch Sauce

1. Place cream, sugar, butter, and vanilla in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
2. Increase heat to high, and bring to boil. Reduce heat to low and simmer, stirring often for 5 minutes or until slightly thickened.
3. Remove from heat, and set aside for 2 hours or until cooled to room temperature.

Once the pudding has cooled sufficiently, slice it into squares to serve. Drizzle with butterscotch sauce, and dust some icing sugar over it to serve. Alternatively, you can also serve with some vanilla ice cream or a dollop of whipping cream.  

This dessert can be made a day ahead, just warm up the cake right before serving.

Centre: Recipe courtesy of Green Leaves Early Learning Ashgrove