Best paired with our Topaque.

Without a doubt one of our favourite desserts, is a deliciously syrupy sticky date pudding with butterscotch sauce. Spoon in one hand, glass of our Grand Rutherglen Topaque in the other this dish is certainly our guilty pleasure. 

INGREDIENTS:

• 340g fresh dates, seeded & chopped
• 1½ cups boiling water
• 1½ tsps bicarb soda
• 150g unsalted butter, chopped 
• 1 cup brown sugar
• 3 eggs
• 1½ cups self raising flour

Butterscotch Sauce

• 80g unsalted butter, chopped
• 1½ cups brown sugar
• 1 cup single pouring cream

METHOD:

Step 1: Preheat oven to 160°C. Place the dates, water and bicarb soda in a medium bowl and set aside for 5 minutes. Place the date mixture, butter, sugar and eggs in a food processor and process until well combined. Sift the flour over the date mixture and process until smooth. 

Step 2: Pour the mixture into a lightly greased 20cm square cake tin lined with non-stick baking paper and cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack. 

Step 3: To make the butterscotch sauce, place the butter and sugar in a medium saucepan over high heat and stir until the sugar has dissolved. Gradually add the cream, stirring to combine. Bring to the boil and cook for 6–8 minutes or until thickened slightly.

Step 4: Slice the sticky date pudding into squares and serve warm or at room temperature, drizzled with the butterscotch sauce. 

Tip – For a salted caramel flair add 1/4 tsp of salt flakes to the butterscotch sauce, sprinkle with a little extra to serve.

Recipe via – Donna Hay