Pudding Ingredients:

• 1.2L Water
• 1kg Dates
• 4 tsp Bicarbonate Soda
• 240g Butter
• 600g Brown Sugar
• 8 Eggs
• 1kg Self Raising Flour
• 5ml Vanilla Essence

Butter Scotch Sauce Ingredients

• 480ml Cream
• 465g Brown Sugar
• 150g Butter

Pudding Method:

1. Preheat oven to 170°C and grease the desired mould with butter, set aside. 
2. Mix the water, dates and bicarbonate soda in a pot and bring to boil. 
3. Once boiled, simmer for 15 minutes until the dates are soft. Set aside until the mixture is room temperature. 
4. Mix the butter and sugar in a food processor on slow speed, until combined. 
5. Slowly beat in the eggs on a medium speed and add the vanilla essence. 
6. Once combined, slowly pour in the flour. 
7. Fold in the date mixture until combined. 
8. Pour the mixture into the moulds and bake in the oven for 30 minutes. 
9. The pudding is fully cooked when a skewer inserted into the centre comes out dry. 

Butter Scotch Sauce Method:

1. Mix the cream, sugar, and butter until combined. 
2. Pour into a pot and bring to boil.
3. Once boiled, simmer for 10 minutes.
4. Serve with the pudding immediately.