Ingredients:

Pudding:

• 250 grams pitted dry dates
• 60 grams unsalted butter, room temperature
• 1 cup brown sugar
• 2 eggs, room temperature
• 1 1/4 plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate soda

Butterscotch Sauce:

• 600mls thickened cream
• 1 1/2 cups dark brown sugar
• 200 grams cold unsalted butter, diced

Method:

1. Pre heat oven at 170C.
2. Place dates in a saucepan with 1 1/2 cups cold tap water. Bring to the boil, reduce  heat to low and simmer for 8-10. Turn heat off and let it sit for 5 minutes. Blend to  puree and allow to slightly cool.
3. For the sauce, Place butter and dark sugar in a saucepan over low heat and dissolve. Pour in cream and mix through. Place aside.
4. For the pudding, place butter and sugar in a stand mixer with a paddle attachment and cream for 3-4 minutes.
5. Add eggs one at a time and incorporate on low speed.
6. Fold in date puree into mixture until incorporated. 
7. Sift flour, baking powder and bicarbonate soda into mixer and mix on low for a few seconds until evenly incorporated.
8. Pour into a lined and buttered 23cm round springform cake tin. Bake for 50-60minutes or until screwer comes out dry.
9. Pour 1/4 cup of the butterscotch sauce over the top of the pudding as soon as you take it out of the oven.
10. Allow cake to stand for 15-20 minutes in tin before taking it out.
11. Best to serve warm with extra butterscotch sauce.

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