Sticky Date Pudding

Sticky Date Pudding
BY Kim Yeaman
60 g butter, softened
3/4 cup sugar
2 eggs
1 & 1/4 cups chopped dates
1 cup water
1 tsp bicarb soda
1 & 1/2 cups SR flour

Sauce
125g butter or 1/2 cup caster sugar
1/2 cup brown sugar 1/2 cup water
300 mL thickened cream 1 cup thickened cream

Cream butter & sugar. Add eggs one at a time, beating well after each addition.
Combine dates & water in a saucepan. Bring to the boil. Stir in bicarb. Remove from heat, continue stirring until dissolved.
Fold flour into the creamed mixture, followed by the date mixture.
Pour into a greased 6 cup oven-proof casserole dish. Bake at 160 degrees celsius for 45-50 min, or until cooked.
Serve warm with caramel sauce.
Sauce: Heat sugar and butter (or water) in a saucepan until boiling, stirring. Stir in cream. Serve spooned over warm cake.