STICKY DATE PUDDING
Content：10 servings/Serving,20 minutes/Prep,45 minutes/Total
Ingredients
500g pitted Medjool dates
750ml water
25g bicarbonate soda
150g Devondale unsalted Butter
150g brown sugar
125g caster sugar
5 large eggs
420g plain flour
Butterscotch sauce:
200g Devondale unsalted Butter
200g brown sugar
400ml Devondale Long Life Thickened Cream
Winter berries to serve (raspberries, blueberries, blackberries)
Devondale cream, to serve

Step One
Preheat oven to 160C fan forced.
Combine water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 minutes.
Add butter and both sugars and cook for 2-3 minutes on low heat until sugar dissolves.
Blend mixture with a stick blender and allow to cool slightly. Add eggs and flour and mix thoroughly.

Step Two
Place in greased and lined 25cm round cake tin and bake for 35-40 minutes.
To make butterscotch sauce, place all ingredients in a small saucepan and bring gently to the boil. Stir well, remove from heat and serve with pudding.