Sticky date pudding.

Sticky date pudding. Photo: Marina Oliphant

Sticky date pudding

EVERYONE should have a recipe for sticky date pudding. This makes a large quantity but individual ramekins can easily be used, too. It keeps well and reheats easily. Store the butterscotch sauce in a screw-top jar in the fridge for a couple of weeks.

INGREDIENTS

750ml water

500g pitted dates

25g bicarbonate soda

150g butter

150g brown sugar

125g castor sugar

5 eggs

420g plain flour

For the butterscotch sauce:

100g butter

150g soft brown sugar

100g white sugar

650g golden syrup

200ml thickened cream

METHOD

■Preheat the oven to 160C (fan-forced).

■Combine the water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 min. Add the butter and both sugars and cook for 2-3 min on low heat until the sugar dissolves.

■Blend the mixture with a stick blender and allow to cool slightly. Add the eggs and flour and mix.

■Place in a greased and lined 25cm square tin and bake for 35-40 min.

■To make the sauce, melt the butter in a medium saucepan with the sugar and golden syrup. Stir slowly and continue to cook for 10 min. Remove from the heat and set aside for a few minutes. Stir in the cream and continue to stir for 4-5 min to ensure the sauce is smooth. Remove from the heat and serve with the pudding.

Serves 10