WARM STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE

1-1/4 CUPS (220G) CHOPPED DATES Â
1-1/4 CUPS WATER
1 TEASPOON BICARBONATE OF SODA
60G BUTTER
 ¾ CUP CASTOR SUGAR
2 EGGS
1 CUP SELF RAISING FLOUR

Grease deep 20cm round cake pan.  Line base with paper, grease paper.  Combine dates and water in pan, bring to boil, remove from heat, add soda, stand 5 minutes. Blend or process until smooth.
Cream Butter and sugar in small bowl with electric mixer until well combined.  Beat in eggs one at a time.  Gently fold in sifted flour, then date mixture.  Pour mixture into prepared pan and bake in moderate oven about 55 minutes or until cooked through.
Cover pudding with foil if it becomes too dark during cooking.  Stand pudding 10 minutes before turning onto wire rack over oven tray.  Pour ¼ cup sauce over pudding, return to moderate oven, bake uncovered for a further 5 minutes.
Serve pudding with remaining sauce.

BUTTERSCOTCH SAUCE

1 CUP (200G) BROWN SUGAR
(FIRMLY PACKED)
1 CUP CREAM
200G BUTTER

Combine all ingredients in pan, stir over heat, without boiling, until sugar is dissolved, then simmer, stirring for 3 minutes.

Recipe can be made a day ahead.
Storage:  Pudding in an airtight container.  Sauce:  covered in refrigerator.
Freeze:   Pudding suitable
Microwave:  Dates and sauce suitable