Ingredients
1 cup (140g) seeded dried dates
1/4 cup (55g) glazed ginger
1 teaspoon bicarbonate soda
1 cup (250ml) boiling water
50g butter, chopped
1/2 cup (110g) firmly packed brown sugar
2 eggs
1 cup (150g) self-raising flour
1 teaspoon ground ginger
Method
Preheat the oven 180-200°C. Grease a deep 20 cm round cake pan.
Combine the dates, glazed ginger, soda and water in a food processor.
Let stand 5 minutes.
Add the butter and sugar to the food processor.
Process until the mixture is almost smooth.
Add the eggs, flour and ground ginger and process until combined.
Pour the mixture into the pan/Pyrex dish and bake for 45 minutes.
Let stand for 10 minutes.
Make the butterscotch sauce while the cake is standing. Combine the ingredients in a medium saucepan. Stir over low heat until the sauce is smooth. Serve while still warm.
Butterscotch sauce
Ingredients 1 cup brown sugar 1/2 cup butter 2 tablespoons milk 1/2 teaspoon vanilla
Method
Place the brown sugar, butter, and milk in a small pan over medium heat. Stir continually. This part is tricky because you want to melt but not burn the sugar. To make sure you don't burn it, stir continually and when the mixture starts to boil, (only let it boil for a minute before removing from heat) If you boil any longer than this, your sauce may end up being too hard to eat when you pour on your dessert/ice cream
Once the sugar is completely melted and blended with the butter and milk, remove from the heat. Add in the vanilla. Whisk together and pour into a jar or on top of the pudding (if this gets hard warm in microwave)
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