Sticky Date & Fig Pudding with Butter Scotch Sauce


Its moist, its fluffy & it’s so yummy! ❀️ πŸ‘… πŸ˜‹ β €

What you’ll Need: πŸ—’οΈ β €
2 cup (300g) seeded Angas Park dried dates, finely chopped β €
1/2 cup (100g) Angas Park dried figs, finely chopped β €
1 cup (250ml) water πŸ’¦ β €
1 cup (220g) firmly packed light brown sugar β €
90 gram butter, chopped coarsely β €
1 teaspoon baking soda β €
2 eggs πŸ₯š β €
1 1/2 cup (375g) self-raising flour

Butterscotch Sauce β €
3/4 cup (165g) firmly packed light brown sugar β €
1 cup (250ml) pouring cream β €
125 gram unsalted butter, chopped coarsely 🧈 β €

METHOD

Preheat oven to 180Β°C. Grease the pudding moulds. β €
Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes. β €
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. β €
Beat in eggs, one by one, until combined. β €
Add flour and date mixture, beating until combined. β €
Pour mixture into prepared moulds. β €
Bake puddings for 25-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes, then cool on rack. β €
Combine extra butter, brown sugar, cream in a small saucepan. β €
Stir over low heat until well combined and smooth. β €
Drizzle with caramel sauce. Serve pudding with ice-cream.

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