Name: Spicy date pudding with butterscotch sauce
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Spicy date pudding; 1 cup (140g) seeded dried dates; 3/4 cup (180ml) boiling water; 1 teaspoon bicarbonate of soda; 50 gram butter, chopped coarsely; 2/3 cup (150g) firmly packed light brown sugar; 2 eggs; 3/4 cup (110g) self-raising flour; 1 teaspoon ground cinnamon; 1/2 teaspoon each mixed spice and ground ginger; 1 1/3 cup boiling water; Butterscotch sauce; 1/2 cup (110g) firmly packed light brown sugar; 2/3 cup (160ml) pouring cream; 100 gram butter, chopped coarsely

Ingredients

Spicy date pudding

1 cup (140g) seeded dried dates

3/4 cup (180ml) boiling water

1 teaspoon bicarbonate of soda

50 gram butter, chopped coarsely

2/3 cup (150g) firmly packed light brown sugar

2 eggs

3/4 cup (110g) self-raising flour

1 teaspoon ground cinnamon

1/2 teaspoon each mixed spice and ground ginger

1 1/3 cup boiling water

Butterscotch sauce

1/2 cup (110g) firmly packed light brown sugar

2/3 cup (160ml) pouring cream

100 gram butter, chopped coarsely

Method

1.Line base and side of steamer basket of 2.5-litre (10-cup) rice cooker using a single round of baking paper, large enough to extend 2cm above side of basket. Pleat paper to fit neatly around side of basket.

2.Place dates, the water and soda in food processor; secure lid, stand 5 minutes (do not process). Add butter and sugar; process until almost smooth. Add eggs, flour and spices; process until just combined. Pour mixture into basket.

3.Pour water into rice cooker. Place basket in cooker; secure lid. Cook about 20 minutes or until cooker automatically switches to ‘Keep Warm’.

4.Remove basket from cooker; stand pudding 5 minutes.

5.Meanwhile, to make butterscotch sauce, stir ingredients in small saucepan over heat, without boiling, until sugar dissolves.

6.Serve warm pudding with sauce.

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