Sticky Date Pudding & Butterscotch Sauce
Greenwood Park chef Tomas Rodriguez has come up with the perfect sticky date pudding to spoil your Mum (or yourself) with this Mother’s Day! It’s a crowd-pleasing dessert that has served Tomas well during his cooking career and is always very much enjoyed by residents. It sounds delicious. We hope you enjoy it too!
1¼ cups of pitted dates, chopped
1 tsp of Baking Soda
1¼ cups of boiling water
60g Butter, Slightly melted
¾ cup of Soft Brown
1 cup of Self Raising Flour
2 cups of Soft Brown Sugar
250ml Fresh Cream
50g Butter (Melted)
1 tsp vanilla essence
Preheat oven to 180°C.
Grease a deep 20cm square cake tin or a loaf tin. Line base with baking paper.
In a large bowl combine the dates, baking soda and boiling water, let it rest for 5 minutes.
Add butter and Soft Brown Sugar and stir until combined.
Add eggs and Self Raising Flour, mix until just combined. Pour mixture into prepared tin. Bake 45 – 50 minutes or until cooked through, (After inserting a knife/skewer, it has to come out clean)
Stand for 10 minutes before turning out of tin.
Slice and serve warm with hot Butterscotch Sauce poured over the top.
Combine all ingredients in medium sized pan, stir over low heat until sugar is dissolved and butter melted.