6 oz chopped dates
1 teaspoon baking soda
2 oz butter
3/4 c granulated sugar
3/4 c flour
1 tsp vanilla
1 ¼ c of cream
2/3 c brown sugar
2 ½ oz butter
Put 6 oz. of chopped dates in a saucepan with 1
¼ c of water bring to the boil.
Let cool down add 1 teaspoon of baking soda and leave
to one side.
Next cream 2 oz of butter with ¾ c of caster
(fine granulated) sugar in a mixer, then fold in 2
whole eggs one at a time to the sugar and butter mix.
Fold 3/4 c of self-raising flour and 1 teaspoon of
Put mixture in a lined cake tin (I’m not sure
if this is a 9x9 tin or a 9x13 tin – Check the
amount of batter beforehand) and bake at 300 F for
To make the sauce (butterscotch)
boil 1 ¼ cup of cream in one saucepan
then in another heat 2/3 c of brown sugar and 2 ½
oz of butter until it looks like caramel
then add the hot cream
TAKE CARE the mixture will be very hot.
Let cool a little before using.
Cut pudding into slices and serve with the butterscotch
sauce on the top (and cream too!)