{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Preheat the oven to 160°C (fan). Lightly grease a glass pudding bowl with some butter, dust with flour and tap out any excess. Set to one side.
Step 2
Place the chopped dates and boiling water in a saucepan and heat until the dates are soft and all of the water has been absorbed. Set aside to cool.
Step 3
Make the batter by creaming the 125g unsalted butter and 175g light brown sugar in a mixing bowl with an electric hand mixer until light and fluffy.
Step 4
Add the eggs, making sure to incorporate them fully before finally adding the flour.
Step 5
Mix the bicarbonate of soda into the dates and stir thoroughly before mixing into the batter with a spoon/spatula.
Step 6
Pour the batter into the pudding bowl and bake for 40-45 minutes until risen, springy in the centre and an inserted toothpick/knife comes out clean. (Check after 30 minutes and cover with tin foil if the top is looking too dark).
Step 7
Allow the pudding to cool slightly while making the butterscotch sauce.
Step 8
To make the sauce, put 75g butter, 75g light brown sugar and 75ml of double in a saucepan over a medium heat and bring to a simmer, stirring constantly until the butter has melted and the sugar has dissolved.
Step 9
Using a tea towel, place a serving plate on top of the warm pudding and invert it, it should release by itself but you may have to encourage it a little. Drizzle warm sauce over the top and serve.
