Sticky Banana Date Pudding with Butterscotch Sauce - Recipe

This one was recommended by someone I work with so I'll credit it to both Jo Seager and Lisa!

The recipe looked pretty good but the actual taste exceeded my expectations. It was amazing and the caramel sauce to die for. I have to admit to eating spoonfuls of the sauce while the cake was still cooking. It was a hit with everyone at dinner tonight.

My only change will be to make it in a smaller diameter dish as it was a bit thin for my liking.

I will be making this again but will have to make sure it is not too often. I'm dying to try some cold tomorrow morning from the fridge too!

Sticky Banana Date Pudding with Butterscotch Sauce

1 cup chopped pitted dates

1 tsp baking soda
100g butter

3/4 cup caster sugar

2 eggs

1 tsp vanilla

1 1/4 cups self raising flour

2-3 bananas, sliced

For Butterscotch Sauce

1 cup brown sugar

100g butter

1 cup cream

1. Preheat oven to 180 degrees. Spray a 22-23cm square cake tin with non-stick baking spray and line with non-stick baking paper.

2. Place dates in a small bowl with 1 cup of hot water . Bring to the boil, then add the baking soda. Stir well and cool for 5 minutes.

3. Using an electric beater beat the butter and caster sugar together until fluffy and pale. Add the eggs, vanilla and flour then beat in dates and their liquid. Mix in the banana slices then pour into the prepared cake tin. Bake for 40-45 minutes.

4. Serve with butterscotch sauce poured over and ice cream.

To Make the sauce

1. Place the brown sugar, butter and cream in a saucepan and stir over a medium heat until it comes to a good boil. Boil for 1 minute then pour over the pudding as a sauce.