Dates And Butterscotch Self Saucing Pudding

Ingredients

• 1 cup Self -raising flour (refer notes for substitute)
• 1/2 cup Firmly packed brown sugar (I used soft light brown sugar)
• 20 gms Unsalted butter (melted (measured before melting))
• 1/2 cup Milk
• 70 gms Dried seedless dates (finely chopped)
• 1/2 cup Firmly packed brown sugar
• 1 3/4 cups Boiling water
• 50 gms Unsalted Butter

Instructions

1. 1

   Preheat oven to 180 C, 10 mins before baking. Grease 2 litre (8 cups) shallow baking dish.

2. 2

   Combine flour, sugar, butter, milk and dates in medium bowl, using a wooden spatula, till everything is mixed well. Spread mixture into greased baking dish.

3. 3

   To make caramel sauce, stir the ingredients listed under "for caramel sauce" in medium size heatproof jug until sugar is dissolved and butter is melted.

4. 4

   Pour the caramel sauce slowly over the back of a spoon onto mixture in dish.

5. 5

   Bake Pudding in preheated oven for about 45 minutes or until the centre is firm. Stand 5-10 mins before serving. Serve hot or warm with whipping whipping cream or vanilla ice cream or as it is.