Chocolate sticky date pudding with butterscotch sauce

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan. Line base and side with baking paper.

Step 2

Combine dates and 1 1/4 cups cold water in a saucepan. Bring to the boil over medium heat. Remove from heat. Stir in bicarbonate of soda. Stand for 15 minutes. Process date mixture until almost smooth.

Step 3

Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Stir in flour, chocolate and date mixture. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean.

Step 4

Meanwhile, make Butterscotch sauce: Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Reduce heat to medium. Simmer for 4 minutes or until slightly thickened. Stir in whisky (if using). Serve cake with sauce and cream.