Sticky Date Pudding Recipe With Butterscotch Sauce -

Firstly chop the dates into small pieces, then add hot boiling water, baking soda and soak for 20 mins. Leave aside
Once soaked and dates are soft, crush the dates, with a potato masher or with a whisk until it looks like a sludgy porridge. (Don't throw away the water that the dates were soaking in, you need to crush the dates, with the water in it)

Preheat oven to 180C (Conventional oven), Line a 19cmx19cm baking tray with baking paper
In a cake mixer, Place butter and brown sugar and beat until creamy
Add Vanilla essence then add eggs one by one, mix well ( The mixture might look split at this point, but don't worry)
Then fold in the flour, baking powder ( at this point, lower the speed of the mixer to one when adding flour), finally add the soaked dates into the batter, Mix well until incorporated
Pour the batter into the lined baking tray
Bake for 15-20 minutes
Once the cake is baked, take it off the oven and poke large holes into it

Heat a pan on medium heat, add the brown sugar and let it melt, cook until it is a bit darker in colour approximately 1 min ( I will be taking this caramel a bit on the bitter side if not the dish will be overly sweet and not balanced well, but do not burn the caramel)
Add the butter and mix well until incorporated, finally, add the cream and whisk well with a whisk ( Do not stop whisking as this mixture can split)

Pour the butterscotch sauce while the cake & sauce is hot into the cake with holes
When serving, serve it warm with warm butterscotch sauce and cold vanilla ice cream ( See above article for reheating instruction)

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