Sticky Date Pudding

Beautifully moist date puddings drizzled with lashings of butterscotch sauce.

Serving Pudding:	12	24	36	48
Sustagen® Hospital Formula Vanilla - measures	4 scoops	8 scoops	12 scoops	16 scoops
Pitted dates - measures	2 cups	4 cups	6 cups	8 cups
Water - measures	1¼ cups	2½ cups	3¾ cups	5 cups
Bicarbonate soda - measures	1 tsp	2 tsp	3 tsp	4 tsp
Butter - measures	60 g	120 g	180 g	240 g
Caster sugar - measures	¾ cup	1½ cups	2¼ cups	3 cups
Eggs (beaten)	2	4	6	8
Self raising flour - measures	1 cup	2 cups	3 cups	4 cups
Butterscotch sauce:
Thickened cream - measures	½ cup	1 cup	1½ cups	2 cups
Butter - measures	100 g	200 g	300 g	400 g
Firmly packed brown sugar - measures	½ cup	1 cup	1½ cups	2 cups

Notes
When increasing quantities of this recipe, you will need to use twice or four times as many pans of the same size indicated for the original recipe. The batter should be the same depth in the pans so that the same baking time and temperature may be used.

1. Preheat oven to 180°C (360°1/ F) conventional/ 160°C (320°F) fan forced. Grease a 12 cup muffin pan.
2. Place dates and water into a saucepan. Bring to the boil, reduce heat and simmer for 5-10 minutes, or until dates have softened. Remove from heat and stir in bicarbonate soda.
3. Cream softened butter and sugar until light and fluffy and gradually beat in eggs. Fold in Sustagen® Hospital Formula Vanilla with flour and stir in date mixture until well combined.
4. Spoon into prepared muffin pan and bake for 20 minutes or until skewer inserted into centre comes out clean.
5. To make sauce: Place all ingredients in a sauce pan and cook over a low heat until melted. Simmer for 10 minutes or until thickened.
6. Remove puddings from pan and serve with butterscotch sauce and ice-cream.

Nutrient	Per Serve
Energy	1754kJ
- Calories	419Cal
Protein	5.0g
Total Fat	20.3g
- Saturated Fat	12.9g
Carbohydrate	54.4g
- Sugars	44.0g
Dietary Fibre	3.4g
Vitamin D	0.3μg
Sodium	312mg
Calcium	97mg
Iron	1.5mg
Zinc	0.7mg

Storage: Keep puddings in an airtight container in a cool place for 2-3 days. Butterscotch sauce needs to be refrigerated.

Freeze: Not suitable