Date and butterscotch self-saucing pudding
Apr 30, 2011 2:00pm- 10 mins preparation
- 1 hr 5 mins cooking
- Serves 6
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Ingredients
Date and butterscotch self-saucing pudding
- 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
Date and butterscotch self-saucing pudding
- 1Preheat oven to 180°C (160°C fan-forced). Grease 2-litre (8-cup) shallow ovenproof dish.
- 2Combine flour, sugar, butter, milk and dates in medium bowl. Spread mixture into dish.
- 3To make caramel sauce; stir ingredients in medium heatproof jug until sugar is dissolved.
- 4Pour caramel sauce slowly over back of spoon onto mixture in dish.
- 5Bake pudding about 45 minutes or until centre is firm. Stand 5 minutes before serving.
Notes
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.
