Date and chocolate butterscotch pudding

Method

1. Gently warm the brown sugar, butter and cream. Turn up the heat and boil, stirring frequently, for 5 minutes. The sauce should have slightly thickened.

2. Pour half the sauce into a 20cm diameter spring form cake tin, lined with buttered aluminium foil. Leave it to cool slightly. Reserve the rest of the sauce for serving.

3. Preheat the oven to 180C/gas 4. Place the dates in a bowl and sprinkle over the bicarbonate of soda. Pour on the boiling water and leave until cool - about 20 minutes.

4. For the sponge, beat the butter, sugar and vanilla until light and fluffy. Beat in the egg and stir in the cooled date mixture. Fold in the flour and baking soda; stir in the chopped chocolate and pour the mixture over the butterscotch sauce in the foil-lined tin and bake for 30 minutes. Turn down the heat to 160C/gas 3 and continue baking for another 20-30 minutes - the sponge should now be firm to the touch.

5. Reheat the reserved sauce and serve with the pudding.

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Ingredients

For the butterscotch sauce

350g brown sugar
180g unsalted Butter
250ml double cream

For the dates

175g organic Dates, stones removed
1 tsp Bicarbonate of soda
300ml boiling water

For the sponge

50g unsalted Butter
100g brown sugar
1 tsp vanilla extract
1 egg
230g plain flour
1.5 tsp Baking powder
150g plain dark chocolate, chopped

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