Danielle's Stellar Sticky Date Pudding

Here is a recipe that lives up to all the hype surrounding sticky date puddings. Sweet, rich and gooey, this one is already a favourite of mine and definitely a crowd pleaser. Thanks, Danielle!

Sticky Date Pudding

300g pitted dates
1 1/2 cups water
1 teaspoon bi-carb soda
90g butter
1 cup brown sugar
3 eggs, lightly beaten
1 1/2 cups self-raising flour
1/2 cup Chopped walnuts

Butterscotch sauce:
1 cup brown sugar
300mL cream
185g butter

1. Pre-heat oven to 180C.
2. Chop dates into small chunks and place in saucepan with water and bi-carb soda. Stir over medium-hot heat until simmering and fluffy looking. Set aside to cool.
3. Cream butter and sugar.
4. Add flour and stir until combined.
5. Add cooled date mixture to other ingredients and stir until combined. Mix should be slightly runny.
6. Pour mixture into lightly greased baking dish or muffin trays and sprinkle the top of the pudding/puddings with the chopped walnuts.
7. Bake in oven until cooked through -should spring back when touched. Approximately 45 mins in a baking dish and 20 mins for muffins.
8. To make the butterscotch sauce (the best part), first melt the butter over low heat.
9. Add sugar and stir until well combined and dissolved.
10. Remove from heat and pour in cream. Beat lightly with whisk to combine.
11. Return to low-medium heat to warm the sauce through - heating to boiling point may cause the sauce to separate.

To serve, generously drizzle with butterscotch sauce and add a scoop of ice-cream or some fresh whipped cream. Yummo!