Name: Chocolate sticky date pudding
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 1 1/2 cup (240g) dates, seeded, chopped; 1 3/4 cup (430ml) water; 1 teaspoon bicarbonate of soda; 80 gram of butter, chopped; 2/3 cup (150g) caster sugar; 2 eggs; 1 cup (150g) self-raising flour; 1/3 cup (35g) cocoa powder; 2/3 cup (70g) pecans, roasted,chopped coarsely; 1 1/4 cup (250g) firmly packed brown sugar; 80 gram butter; 300 millilitre thickened cream

Ingredients

1 1/2 cup (240g) dates, seeded, chopped

1 3/4 cup (430ml) water

1 teaspoon bicarbonate of soda

80 gram of butter, chopped

2/3 cup (150g) caster sugar

2 eggs

1 cup (150g) self-raising flour

1/3 cup (35g) cocoa powder

2/3 cup (70g) pecans, roasted,chopped coarsely

1 1/4 cup (250g) firmly packed brown sugar

80 gram butter

300 millilitre thickened cream

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan, line base with baking paper.

2.Combine dates and the water in small saucepan, bring to the boil. Remove from heat, stir in soda. Stand 5 minutes. Blend or process date mixture until smooth.

3.Beat butter and sugar in small bowl with electric mixer until combined. Beat in eggs, one at a time. Transfer mixture to large bowl. Fold in sifted flour and cocoa, stir in nuts and warm date mixture, in two batches. Pour mixture into pan.

4.Bake pudding about 1 hour. Stand in pan 10 minutes before turning onto serving plate.

5.Meanwhile, make butterscotch sauce. Stir all ingredients in medium pan over heat, without boiling, until sugar is dissolved. Simmer, without stirring, 3 minutes.

6.Serve pudding with hot sauce and whipped cream.

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