Sticky Date Pudding, Butterscotch Sauce, Brandy Snap, Vanilla Ice Cream

Ingredients
 

• 340g dates, seeded and chopped

• 375ml boiling water

• 1.5 tsp baking soda

• 150g unsalted butter, chopped

• 175g soft brown sugar

• 3 eggs

• 225g self-raising flour

 
Butterscotch Sauce
 

• 80g unsalted butter, chopped

• 265g soft brown sugar

• 250ml cream

 
To serve:
 

• Brandy snaps

• Vanilla ice cream

Method

Preheat the oven to 160˚C. Place the dates in a bowl and pour over the boiling water and add the bicarbonate of soda. Leave for 5 minutes. Place the date mixture in a food processor along with the sugar, butter and eggs and process until well combined. Sift the flour over the mixture then blitz until smooth.
 
Pour the mixture into a lightly greased 20cm square tine lined with baking paper and cook for 60 minutes. Allow to cool in the tine before turning out.
 
To make the sauce, place the butter and sugar in a saucepan and stir over a high heat until the sugar has dissolved.  Gradually add the cream, stirring to combine. Cook for 6-8 minutes.
 
Serve warm, with sauce drizzled over the top, garnished with a brandy snap and a scoop of vanilla ice cream.