Prep Time: 10-15 Minutes | Cooking Time: 15-20 Minutes | Serves: 4-6

Ingredients

• 1½ Cups Pitted Dates, Chopped
• 1 tsp Bicarb Soda
• 60g Caldermeade Salted Butter, Chopped
• 1½ Cups Self-Raising Flour, Sifted
• 2/3 Cup Brown Sugar, Lightly Packed
• 2 Eggs

Butterscotch Sauce Ingredients

• 90g Caldermeade Salted Butter
• 140g Brown Sugar
• 2 tbs Golden Syrup
• ¾ Cup Caldermeade Jersey Pure Cream

Method

1. Pre-heat oven to 180° or 160° fan forced.
2. Grease and line cake tin.
3. Place dates and 1 cup of water into saucepan.  Bring to the boil, then remove from heat.
4. Stir in Bicarb, followed by Caldermeade Salted Butter, stirring until dissolved.
5. Sift the flour into a large bowl, add the sugar and stir.
6. Make a well in the center, add the date mixture and eggs.  Stir until combined.
7. Place into your prepared cake tin and cook for 15-20 minutes, or until a skewer comes out clean when inserted into center.
8. Place all ingredients for the Butterscotch Sauce into a saucepan, stirring over low heat for 3-4 minutes, or until sugar has dissolved.
9. Bring to the boil, then reduce heat and simmer – stirring occasionally for around 2 minutes.
10. Serve the Sticky Date Pudding with the Butterscotch Sauce poured over the top or as a side.
11. Don’t forget a big scoop of Caldermeade Jersey Vanilla Icecream.

ENJOY!