Name: Warm date and brandy pudding with butterscotch sauce
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 g dates pitted, chopped; 375.00 ml water; 5.00 ml Bicarbonate of soda; 60.00 g butter; 120.00 g castor sugar; 2.00 eggs extra-large; 150.00 g flour self-raising; 45.00 ml brandy; 200.00 g brown sugar; 250.00 ml cream; 200.00 g butter

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Ingredients (11)

250.00 g	dates — pitted, chopped
375.00 ml	water
5.00 ml	Bicarbonate of soda
60.00 g	butter
120.00 g	castor sugar
2.00	eggs — extra-large
150.00 g	flour — self-raising
45.00 ml	brandy

BUTTERSCOTCH SAUCE

200.00 g	brown sugar
250.00 ml	cream
200.00 g	butter

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Method:

1. Preheat oven to 180 ºC. Grease a 20 cm round cake pan.
2. Combine dates and water in a saucepan and bring to the boil. Remove from the heat, add bicarbonate of soda and stand for 5 minutes. Blend until smooth.
3. Beat the butter and sugar together in a small bowl until light.
4. Beat in the eggs one at a time, beating well after each addition. The mixture should become light and creamy.
5. Sift the flour and fold it into the creamed butter alternately with the date mixture and the brandy.
6. Pour the batter into prepared cake tin and bake in preheated oven for 30 to 35 minutes or until cooked through.
7. Leave to stand for 10 minutes before turning out.
8. To make sauce: combine all the sauce ingredients in a saucepan.
9. Stir over a low heat without boiling until sugar has dissolved.
10. Pour 125 ml of the sauce over the pudding while still hot. Serve the remaining sauce with the pudding.
11. Decorate individual servings with your choice of fresh fruit.