Sticky Date Pudding with Butterscotch Sauce by Simon Holst

Ingredients

1 cup (about 175g) pitted dates, chopped
1 cup hot water
50g butter
1 cup self-raising flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
3/4 cup lightly packed brown sugar
2 large (size 7) eggs

Directions

Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high power (100%) for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.

Sift the flour, baking soda and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.

Divide the mixture between 6 large non-stick sprayed or oiled muffin pans, or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)

Serve warm topped with the sauce below.

Butterscotch Sauce

Ingredients

3/4 cup sour cream
3/4 cup brown sugar

Directions

2 tablespoon orange liqueur or grated rind of 1/2 an orange

Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)

Note: Each large muffin tin holds about 1 cup of mixture. Use other containers if preferred.