Sticky Chocolate Date Pudding
Abstract
Easy to make and tastes great
Ingredients
1 1/2 Cups seeded chopped dates
1 3/4 cups water
1 teaspoon bicarbonate of soda
80 g butter, chopped
2/3 cup castor sugar
2 eggs
1 cup SR Flour (sifted)
1/3 cup cocoa
2/3 cup pecans, toasted, chopped
BUTTERSCOTCH SAUCE
1 1/4 cup packed brown sugar
80 g butter
300ml thickened cream
Method
Grease deep 22cm round cake tin, cover te base with baking paper.
Combine dates and water in a small pan, bring to boil, remove from heat and add bicarbonate soda, cover and stand for 5 minutes. Blend or process until smooth.
Beat butter and sugar in a small bowl until combined, beat eggs in quickly, 1 at a time. Transfer mixture to large bowl, fold in sifted flour and cocoa, then add nuts, with warm date mixture, in two batches.
Pour Mixture into prepared pan, bake in moderate oven for approx 1 hour. Stand pudding for 10 minutes before turning on to a plate.
Sauce: Combine all ingredients in a medium pan, stir over heat, without boiling, until sugar is disolved then simmer without stirring for 3 minutes.
Cut pudding according to desired serves and pour sauce over pudding. Double thick cream is also great to serve with the pudding.
