Making Sticky date pudding

To start chop 250g pitted dates then place into a bowl, add 1 teaspoon of bicarbonate of soda and pour 1 cup of boiling hot water over the top.

Set aside for 20mins.

You will also need:

90g butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups Self-Raising Flour, sifted

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.

Add eggs, 1 at a time and beat well after each egg.

Fold through flour and add the date mixture.

Mix together with a big spoon or spatula.

Pour mixture into a greased cake tin and place into a preheated oven baking for 30-40 mins at 170 degrees Celsius.

Butterscotch Sauce

Melt 1 cup of brown sugar and 50g of butter. From my experience if you let the sugar caramelize a little you will get a much better flavour.

Pour in a tub of 300ml thickened cream (or double cream).

Whisk together until combined.

Let the sauce boil (and bubble) until it thickens a little. Remove the pot from the heat and set aside to cool down.

When ready take the cake out of the oven.

Leave it on a cake rack to cool down.

Serve with a scoop of ice cream and top with the butterscotch sauce.

Yum!