So apparently there are people out there who have never had sticky date pudding.
"What sort of deprived childhood did you suffer through to not ever have had sticky date pudding?!?!?!" I yelled at Stephen. In front of his mum.
Despite my chronic foot-in-mouth disease, Stephen's mum graciously deigned to try this totally awesome sticky date cake, smothered in a sexy butterscotch sauce. It's thick and luscious, and gorgeous when served warm. All in all, not a bad specimen to have as your first sticky date experience.
Sticky Date Cake with Butterscotch Sauce
*Adapted from Bill Granger's Best of Bill
300g medjool dates, pitted and chopped
1 tsp bicarb soda
70g diced unsalted butter
170g caster sugar
1 tsp vanilla extract
2 lightly beaten eggs
185g self-raising flour, sifted
185g soft brown sugar
150g unsalted butter, extra
1. Preheat oven to 180 degrees Celsius, and grease and line the base of a 20 cm spring-form cake tin. Put the dates in a saucepan with 250mL of water and cook, stirring occasionally for 5-6 minutes until the water has been absorbed. Remove from the heat and stir in the bicarb and 70g of butter; set aside to cool for 10 minutes.
2. Transfer dates to a large mixing bowl, add the sugar, vanilla and eggs and stir well. Fold in the sifted flour until combined, then pour into the prepared tin and bake for 50 minutes (check if it's cooked with a skewer inserted in the middle). Leave in the tin for 5 minutes, then turn out and cool on a wire rack.
3. For the butterscotch sauce, heat the sugar, cream and extra butter in a saucepan over a medium heat, stirring to dissolve the sugar. Bring to a simmer and cook over a low heat for 3 minutes, then pour over the sticky date cake to serve.