Sticky Date Pudding

Prep time: 20min Cook time: 20min Ready in: 40min Serves : 4-6

Ingredients
125g pitted dates
1 tsp bicarb soda
180ml boiling water
65g butter
100g brown sugar
1 tsp vanilla essence
2 eggs
450g self-raising flour
Vanilla ice cream, to serve
Butterscotch Sauce
100ml cream
90g brown sugar
30g butter, cubed
1 tsp vanilla essence

Method
1. Place pitted dates, bicarb soda, and boiling water together in a pot and bring to the boil. Simmer for 5 minutes or until the dates go soft. Allow to stand for 10 minutes.
2. In a large bowl, use an electric beater to cream butter, sugar and vanilla until pale and fluffy.
3. Add eggs, one at a time, and mix until combined. Fold in flour.
4. Preheat the Air Chef to 170°C.
5. Grease and line a 12cm round springform pan with baking paper.
6. Scrape half the batter into the pan and bake for 20 minutes, or until a skewer comes out clean when inserted.
7. Repeat steps 5 and 6 with the remaining batter.
8. Make the butterscotch sauce by placing all ingredients in a small saucepan. Bring slowly to a simmer, then to the boil, constantly stirring. Remove from heat.
9. Pierce holes in the puddings and cover in butterscotch sauce. Serve with vanilla ice cream.