Cookbook

SOV860
the Smart Oven
™
Air Fryer
34
Sticky Date Pudding with Butterscotch Sauce
1
Prep 30 mins / Cook 45 mins
2
Serves 6
For the pudding
300 g pitted dates
1 tsp bicarbonate soda
375 ml cold water
150 g softened butter
165 g brown sugar
1 tsp vanilla extract
2 eggs
230 g self-raising flour
55 g plain flour
For the butterscotch sauce
80 g butter, chopped
260 g brown sugar
250 ml thickened cream
Double cream or vanilla ice cream,
to serve
1. Line a 23 cm square cake tin with
baking paper.
2. Place the dates and the bicarbonate soda in
a small saucepan with the cold water.
On high heat, bring the mix to the boil, and
then reduce to a simmer. Cook for 2 mins.
3. Transfer the date mixture to a blender and
blend until smooth.
4. Place the butter, sugar and the vanilla in
the bowl of a bench mixer and beat until
light and fluffy.
5. Add the eggs, one at a time, until combined.
Add both flours and the date mixture, and
mix until just combine. Pour pudding mixture
into prepared cake tin.
6. Insert the rack into the middle shelf.
Pre-heat the oven. Select BAKE/
CONVECTION/160°C/45 mins
and press start.
7. Once the oven is pre-heated, place the
pudding into the oven for 45 mins. To check if
it is cooked, insert a skewer into the centre of
the cake and if it comes out clean, it is done.
8. Take the pudding out of the oven to cool
whilst making the butterscotch sauce.
9. Place the butter, brown sugar and the cream
in a small saucepan and cook over medium
heat, stirring until the sugar is dissolved.
Bring the sauce to the boil and cook for 8–10
mins or until slightly thickened.
10. Serve the pudding warm with the
butterscotch sauce and double cream
or ice cream.