Ingredients Checklist
- 250g pitted dried dates, finely chopped
- 1 tsp bi-carb soda
- 250ml boiling water
- 60g unsalted butter, at room temperature
- 150g brown sugar
- 2 eggs
- 180g self raising flour, sifted
- 300ml thickened cream
FOR CRUMBLE
- ½ cup plain flour
- ½ cup oats
- ¼ cup desiccated coconut
- ¼ cup brown sugar
- 60g butter
- 1 tbsp golden syrup
- ½ tbsp water
- ¼ tsp bi-carb soda
BUTTERSCOTCH SAUCE
- 60g butter
- ½ cup brown sugar
- ½ cup golden syrup
Instructions
- Preheat oven to 180°C and butter a 2L pudding dish. Place dates and bicarb into a bowl, pour over the boiling water and set aside for 15 minutes.
- Cream butter and brown sugar in a stand mixer until pale, add eggs and mix to combine.
- Fold through flour and date mixture and pour into prepared dish.
- Combine dry ingredients for the crumble in a medium bowl.
- Melt butter, golden syrup and water in a small saucepan. Remove from the heat and stir in the bi-carb.
- Pour the wet ingredients in the dry and mix until crumbly.
- Crumble the mix over the date batter and bake for 30-35 minutes or until golden and an inserted skewer comes out clean.
- Meanwhile, combine sauce ingredients in a small saucepan and simmer for 2 minutes.
- Pierce the pudding all over with a skewer and pour over half a cup of the sauce.
- Serve pudding with thickened cream and extra sauce.
