Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

Recipe by KateL
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READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PREPARE PUDDING:.
  • Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
  • Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
  • Stir in bicarbonate of soda. Stand for 15 minutes.
  • Process date mixture until almost smooth.
  • Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
  • Beat in eggs, one at a time.
  • Stir in flour, chocolate, and date mixture.
  • Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
  • PREPARE SAUCE:.
  • Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
  • Increase heat to medium-high. Bring to a boil.
  • Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
  • Stir in whisky (if using).
  • Serve cake with sauce and cream.
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