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- Prep
- 20 minutes
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- Total
- 45 minutes
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- Serving
- 10 servings
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Ingredients
| 500g pitted Medjool dates |
| 750ml water |
| 25g bicarbonate soda |
| 150g Devondale unsalted Butter |
| 150g brown sugar |
| 125g caster sugar |
| 5 large eggs |
| 420g plain flour |
| Butterscotch sauce: |
| 200g Devondale unsalted Butter |
| 200g brown sugar |
| 400ml Devondale Long Life Thickened Cream |
| Winter berries to serve (raspberries, blueberries, blackberries) |
| Devondale cream, to serve |
Directions
- Preheat oven to 160C fan forced.
- Combine water and dates in a medium saucepan and bring to the boil. Add bicarbonate soda and cook over medium heat for 10 minutes.
- Add butter and both sugars and cook for 2-3 minutes on low heat until sugar dissolves. Blend mixture with a stick blender and allow to cool slightly. Add eggs and flour and mix thoroughly.
- Place in greased and lined 25cm round cake tin and bake for 35-40 minutes.
- To make butterscotch sauce, place all ingredients in a small saucepan and bring gently to the boil. Stir well, remove from heat and serve with pudding.
