Ingredients
Pudding
- 200 g pitted dates, roughly chopped
- 250 ml boiling water
- 75 g unsalted butter, softened
- 150 g dark brown sugar
- 2 eggs, room temperature
- 225 g plain flour
- 2 tsp baking powder
- 1 tsp bicarb soda
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp sea salt
Butterscotch Sauce
- 150 g unsalted butter
- 200 g light brown sugar
- 180 ml thickened cream
- 1 tsp vanilla extract
- ¼ tsp sea salt
Method
Prepare
Preheat oven to 180°C fan-forced.
Pour 250ml boiling water over the chopped dates and let sit for 5 minutes to soften. Do not drain.
Lightly grease a 20cm round baking dish or 4 x 180ml ramekins and place on a baking tray.
Make the Pudding
In a medium bowl, cream the softened butter and dark brown sugar together until pale and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, bicarb soda, ginger, cinnamon, and salt.
Fold the dry ingredients into the butter mixture gently until just combined. Fold in the dates with their soaking liquid until evenly distributed.
Divide the batter between the ramekins (or pour into the single dish) and smooth the tops.
Bake
Bake for 25–28 minutes (ramekins) or 32–35 minutes (single dish) until a skewer inserted in the centre comes out with just a few moist crumbs. The sponge should spring back slightly when lightly pressed.
While the pudding bakes, make the butterscotch sauce: melt the butter in a small saucepan over medium heat, add the light brown sugar, and stir constantly for 2–3 minutes until it turns a deep caramel colour.
Remove from heat and carefully pour in the thickened cream (it will bubble), then stir in the vanilla and salt. Set aside.
Finish
Remove the pudding from the oven and immediately pour the hot butterscotch sauce over the top, allowing it to soak in.
Let rest for 2 minutes before serving warm with extra cream or ice cream on the side.
