This was the most delicious thing ever. I don't even have an end photo because we ate it too fast!For the pudding:
The oven should be at 180. Chop up 250g of dates and cover them with a cup and a half of boiling water and a tsp of bicarb soda.
Then cream 125g of butter, 1 cup of brown sugar, and a tsp of vanilla essence. Beat in two eggs, one at a time.
By this time the dates should be ready, fold in 1 and 3/4 cups of SR flour and the dates (with the water).
Then put it in a tin or whatever you fancy cooking it in, if you want to be able to turn it out line it with paper, but we just eat it out of the tin.Cook times depend on how big the tins are, if its in just one tin it'll be at least half an hour. Check it with a skewer. If you do little individual serves the cooking time will be considerably less.
While the pudding is baking, do the butterscotch.
You need 160ml (2/3cup) of cream, 155g (3/4cup) brown sugar, 50g butter (cubed) and 2 tsp of vanilla. Put these all in a saucepan on medium
heat and let the butter melt and everything combine for about 5 minutes, then bring it to the boil, then reduce the heat and simmer it for about 5 minutes.The recipe I got it from said to let it sit for a bit, but you don't really need to.
These are best served together warm. If you're having it the next day (the butterscotch will last for a while in the fridge btw) warm it up, it is so much better.
