Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce the Smart Oven™ Pro Sticky Date Pudding with Butterscotch Sauce Prep 30minutes / Cook 45 minutes Serves 6 the Smart Oven™ Pro 300g pitted dates Butterscotch Sauce 1 teaspoon bicarbonate of soda 80g butter, chopped 375ml water 260g brown sugar 150g softened butter 250ml cream 165g firmly packed brown sugar 1 teaspoon vanilla extract Double cream or vanilla ice cream, 2 eggs (60g each) to serve 230g self-raising flour 55g plain flour Method 1. Line a 23cm x 23cm square cake pan with 5. Once preheat has finished, bake pudding baking paper. Place dates and bicarbonate in the oven for 25 minutes, rotate pudding soda in a small saucepan with the cold water. (using oven mitts) and bake for another 20 Bring to the boil, reduce heat and simmer 2 minutes or until a skewer inserted into the minutes. Transfer date mixture to a blender center comes out clean. and blend until smooth. Cool for 5 minutes. 6. Meanwhile, make Butterscotch sauce, put 2. Place butter, sugar and vanilla in a bowl of a butter, sugar and cream in a small saucepan mixer and beat until light and fluffy. and cook over medium heat, stirring, until the 3. Add eggs, one at a time, until combined. Add sugar is dissolved. Bring to the boil and cook flours and date mixture and stir to combine. for 8–10 minutes or until thickened slightly. Pour pudding mixture into prepared cake pan. 7. Serve Sticky Date Pudding with Butterscotch 4. Insert wire rack into rack position 2, middle sauce and double cream or ice cream. shelf. Select BAKE/160°C/CONVECTION/45 minutes. Press START to preheat. 7.

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