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Sticky Date Pudding with Butterscotch Sauce


35 minutes

4 Pax


For Pudding
340g pitted dates
225g plain flour
150g SIS Brown Sugar
150g butter, room temperature
375ml hot water
3 eggs
1 teaspoon baking soda

For Butterscotch Sauce
200g SIS Brown Sugar
225ml heavy cream
80g butter, room temperature

  1. Prepare the pudding. Preheat the oven to 180°C and grease the 8″ square baking tray with butter.
  2. Add dates, hot water and baking soda in a medium bowl. Coarsely mash the dates using a fork and let it stand for 10 minutes.
  3. Combine dates mixture, butter, eggs and SIS Brown sugar using a stand mixer.
  4. Sift in flour, baking powder and mix well.
  5. Pour the mixture into the greased baking tray.
  6. Bake in the oven for 60 minutes or until the skewer come out clean from the center of the tray.
  7. Remove from the oven and leave on the rack to cool for 10 minutes before turning out on to the serving plate
  8. Prepare the butterscotch sauce. Add butter and SIS Brown Sugar in small saucepan over low heat, stir until the sugar dissolve. Add cream gradually, keep stirring until the sauce thickens.
  9. Serve the pudding with warm sauce.

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