This classic dessert features a moist and tender date cake, perfectly balanced with a luscious and creamy butterscotch sauce. Serve it warm with a scoop of ice cream or a dollop of cream for a treat that's perfect for any occasion.
| 250g | Dates (pitted & finely chopped) |
| 1 tsp | Bicarbonate of soda |
| ¾ cup | Boiling water |
| 80g | Butter |
| 80g | Peppermint crisp, crumbled |
| ¼ cup | Brown sugar |
| 2 | Eggs |
| 1¼ cups | Cake flour |
| 1½ tsp | Baking powder |
| 70g | Butter |
| 200g | Brown sugar |
| 250ml | Cream |
| 5ml | Vanilla essence |
| 1 | Preheat oven to 180°C and line a 20 cm square cake pan. |
| 2 | Soak dates in a bowl with bicarbonate of soda and boiling water for 10 minutes. |
| 3 | Beat butter and sugar until combined. |
| 4 | Add eggs and beat until incorporated. |
| 5 | Mix in flour and baking powder until smooth. |
| 6 | Fold in softened dates and pour the batter into a prepared pan. |
| 7 |
Bake for 25 minutes or until a skewer inserted into the centre comes out clean. |
| 1 | Melt butter in a saucepan over medium heat. Remove from heat and stir in sugar. |
| 2 | Return to medium heat, slowly whisk in cream and vanilla, and bring to a simmer. |
| 3 | Simmer for 2 minutes, stirring occasionally, then remove from heat. |
| 4 | While pudding is still hot, poke holes in the surface and spoon over butterscotch sauce. Let soak for 10 minutes. |
| 5 | Serve warm with remaining sauce and ice cream or cream. |
