Name: Date and butterscotch self-saucing pudding
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6
Ingredients: 1 cup (150g) self-raising flour; 1/2 cup (110g) firmly packed brown sugar; 20 gram butter, melted; 1/2 cup (125ml) milk; 1/2 cup (70g) finely chopped dried seedless dates; Caramel sauce; 1/2 cup (110g) firmly packed brown sugar; 1 3/4 cup (430ml) boiling water; 50 gram butter

Ingredients

1 cup (150g) self-raising flour

1/2 cup (110g) firmly packed brown sugar

20 gram butter, melted

1/2 cup (125ml) milk

1/2 cup (70g) finely chopped dried seedless dates

Caramel sauce

1/2 cup (110g) firmly packed brown sugar

1 3/4 cup (430ml) boiling water

50 gram butter

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 2-litre (8-cup) shallow ovenproof dish.

2.Combine flour, sugar, butter, milk and dates in medium bowl. Spread mixture into dish.

3.To make caramel sauce; stir ingredients in medium heatproof jug until sugar is dissolved.

4.Pour caramel sauce slowly over back of spoon onto mixture in dish.

5.Bake pudding about 45 minutes or until centre is firm. Stand 5 minutes before serving.

Self-saucing puddings are quite magical really, and the best thing of all is that they’re complete when they come out of the oven. You only need a scoop of ice- cream, custard or cream for serving. Always let the pudding stand for at least 5 minutes before serving.
Note

Women's Weekly Food

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