Rum and Raisin Sticky Date Pudding with Butterscotch Sauce

Ingredients

• 1 cup water
• 1/3 cup rum
• 250g dried dates, chopped
• 100g raisins
• 1 teaspoon bicarbonate of soda
• 125g Australian Butter
• 2 eggs
• 3/4 cup castor sugar
• 1 teaspoon vanilla essence
• 1 1/3 cups plain flour

SAUCE

• 150g Australian Butter, extra
• 1 cup brown sugar
• 1 cup PaulsThickened Cream

Method

1. Place water, rum, dates and raisins in a saucepan.
   
2. Bring to the boil, stir in bicarbonate of soda and allow to cool completely.
   
3. Beat butter, eggs, sugar and vanilla until thick and creamy.
   
4. Combine with date mixture and fold in flour, mixing well.
   
5. Pour into a buttered 6 cup capacity ovenproof high sided dish and bake at 180°C for 45 minutes.
   
6. Pour over a 1/3 of the Butterscotch Sauce and cover with foil.
   
7. Bake for a further 20 minutes or until firm.
   
8. Serve warm drizzled with remaining sauce.

BUTTERSCOTCH SAUCE

      1.    Combine extra butter, sugar and cream.

      2.    Cook gently for 5 minutes or until smooth and thickened.

Nutitional Analysis per serve

Serves:	8	Carbohydrates:	77 g
Energy:	2890 kJ	Calcium:	88 mg
Protein:	3 g
Fat:	41 g