Sticky Date Pudding with Tahini Butterscotch
Loaded sticky date pudding with butterscoth rippled with nutty tahini
Ingredients
250g pitted dates, chopped
2 tsp bicarbonate of soda
75g unsalted butter, chopped, softened
165 (¾ cup) caster sugar
2 eggs
225g (1½ cups) plain flour
1 tbs baking powder
2 tsp vanilla extract
Tahini butterscotch
165g (¾ cup) brown sugar
150g unsalted butter, chopped
250ml (1 cup) pouring cream, plus extra to serve
60g (¼ cup) tahini
Preheat the oven to 180C. Grease and line the base of a 20cm round cake pan with baking paper.
Place the dates, bicarbonate of soda and 250ml (1 cup) boiling water in a large bowl, stir to combine and set aside for 5 minutes to soften and cool slightly.
Meanwhile, using an electric mixer, beat the butter and caster sugar for 4 minutes or until light and creamy. Add the eggs, beating until well combined after each addition. Add the flour and beat until just combined.
Add the date mixture and vanilla and beat until just combined. Transfer to the lined pan and bake for 35-40 minutes or until a skewer inserted into the cake comes out clean. Cool slightly, then turn out onto a serving plate.
Meanwhile, to make the tahini butterscotch, place all ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, for 5-8 minutes or until melted and combined.
Pour some of the tahini butterscotch over the warm pudding and serve with the remaining butterscotch and extra cream.