Cameron Petley's Sticky Date Pudding

Sticky Date Pudding

• 150 grams butter
• 300 grams sugar
• 450 grams flour
• 5 tsp baking powder
• 1 tsp baking soda
• 3 eggs
• 450 mls mild
• 2 tsp vanilla essence
• 2 cups chopped dates
• 1 tsp baking sode
• 100 mls water
• Walnuts to garnish

1. Cream sugar and butter in mixer and sift flour, baking powder and the first measure of baking soda, mix until combined well.
2. Place milk in saucepan with essence and bring to just before boiling.
3. Add to flour while still mixing,
4. Combine well.
5. Add 1 egg at a time until well combined.
6. Place dates and second measure of baking soda and water in saucepan, bring to the heat to soften.
7. Add to the butter and combine well.
8. Let rest for 20 minutes, then take muffin tins, spray with canola spray and 3/4 fill each on.
9. Garnish tops with walnuts.
10. Bake for 25 minutes.
11. Turn out on rack to cool.
     

BUTTERSCOTCH SAUCE

• 120 grams butter
• 250 grams brown sugar
• 300 mls cream
• 60 mls appletons rum