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Ginger sticky date pudding

The Australian Women's Weekly The $ Smart Cook
 
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Dean Wilmot/Kate Brown
Ginger sticky date pudding

Serving size: Serves 8
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking
Convenience recipes: Budget

Ginger sticky date pudding
INGREDIENTS

1 cup (140g) seeded dried dates
¼ cup (55g) glacé ginger
1 teaspoon bicarbonate of soda
1 cup (250ml) boiling water
50g butter, chopped
½ cup (110g) firmly packed brown sugar
2 eggs
1 cup (150g) self-raising flour
1 teaspoon ground ginger
butterscotch sauce
300ml cream
3/4 cup (165g) firmly packed brown sugar
75g butter, chopped
METHOD

Preheat oven to 200°C/180°C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper.

Combine dates, ginger, soda and the water in food processor; stand 5 minutes then add butter and sugar. Process until mixture is almost smooth. Add eggs, flour and ginger; process until combined.

Pour mixture into pan; bake about 45 minutes. Stand 10 minutes before turning onto serving plate.

Meanwhile, make butterscotch sauce. Serve pudding warm with sauce.

Butterscotch sauce
Stir ingredients in medium saucepan over low heat until sauce is smooth.

 
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