Sticky Date Pudding With Butterscotch Sauce Pudding:

450ml cold water
250g pitted dates
90g butter
250g caster sugar
3 eggs
250g self-raising flour
1 heaped teaspoon baking soda
1 teaspoon vanilla essence

 

Butterscotch Sauce:

200g soft brown sugar
1/2 cup of cream
100g butter
1 teaspoon vanilla essence

 

Making The Pudding:

Pre-heat oven to 180 deg c
Grease a 260mm x 65mm spring form cake tin. Pour cold water over dates and heat slowly in a saucepan. Meanwhile cream butter and caster sugar with an electric beater until white. Still beating, add eggs one at a time. Gently add flour.
When dates come to the boil add baking soda and stir until it begins to foam. Add dates and vanilla essence to mixture. Pour into the cake tin and bake for 40 – 50 mins until firm to touch or a skewer comes out with moist crumb.

 

Making The Sauce:

Combine all sauce ingredients in a saucepan, bring to the boil and simmer for 5 mins. Pour over the top of pudding. Serve