Recipe

Spicy date pudding with butterscotch sauce

Spicy date pudding with butterscotch sauce

Nov 30, 1976 1:00pm
  • 30 mins cooking
  • Serves 8
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Ingredients

Spicy date pudding
  • 1 cup (140g) seeded dried dates
  • 3/4 cup (180ml) boiling water
  • 1 teaspoon bicarbonate of soda
  • 50 gram butter, chopped coarsely
  • 2/3 cup (150g) firmly packed light brown sugar
  • 2 eggs
  • 3/4 cup (110g) self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each mixed spice and ground ginger
  • 1 1/3 cup boiling water
Butterscotch sauce
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2/3 cup (160ml) pouring cream
  • 100 gram butter, chopped coarsely

Method

Spicy date pudding with butterscotch sauce
  • 1
    Line base and side of steamer basket of 2.5-litre (10-cup) rice cooker using a single round of baking paper, large enough to extend 2cm above side of basket. Pleat paper to fit neatly around side of basket.
  • 2
    Place dates, the water and soda in food processor; secure lid, stand 5 minutes (do not process). Add butter and sugar; process until almost smooth. Add eggs, flour and spices; process until just combined. Pour mixture into basket.
  • 3
    Pour water into rice cooker. Place basket in cooker; secure lid. Cook about 20 minutes or until cooker automatically switches to 'Keep Warm'.
  • 4
    Remove basket from cooker; stand pudding 5 minutes.
  • 5
    Meanwhile, to make butterscotch sauce, stir ingredients in small saucepan over heat, without boiling, until sugar dissolves.
  • 6
    Serve warm pudding with sauce.

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