Prep time: 15min
Cooking time: 45min
Servings: 7-8

Pudding

1. Fresh dates x 330g, seeds removed

2. Eggs x 2

3. Dark brown sugar x 50g

   • Use demerara sugar or something similar, not the kind of brown sugar you put in coffee and tea.

4. Low fat greek yoghurt x 250g

5. Canola oil (or other neutral flavoured oil) x 150ml

6. Vanilla essence x 1 tsp

7. Baking powder x 2.5 tsp

8. Pink salt x ½ tsp

9. All purpose flour x 200g

Butterscotch sauce

1. Butter x 70g

2. Cooking cream (or other stabilised cream) x 200ml

3. Low fat milk x 150ml

4. Brown sugar x 150g

5. Salt x ¼ tsp

6. Vanilla extract x ½ tsp

1. De-seed the dates. Use a small knife to cut a slit lengthwise, then stick the knife into the slit to dig out the seed.

2. Put the de-seeded dates in a bowl, then pour boiling water over the dates to soften them.

3. Transfer the dates into a blender. Add 2-3 tbsp of the date water. Blend. It does not have to be very fine.

4. Crack 2 eggs into a large mixing bowl. Add 50g brown sugar. Use a whisk to combine. Whisk until frothy.

5. Add the greek yoghurt, 150ml canola oil, 1 tsp vanilla essence, 2.5 tsp baking powder and ½ tsp pink salt. Mix well with a whisk.

6. Add the blended dates. Mix well with a whisk.

7. Add all purpose flour and use a spatula to fold in the flour. Do not over-mix. Stop mixing once combined.

8. Transfer into your preferred baking tin.

9. Preheat oven to 180 deg C. Bake for 45 minutes or until poking a toothpick into the centre comes out dry.

10. Make the butterscotch sauce. Add all ingredients for butterscotch sauce into a saucepan. Heat and stir until all ingredients are combined.

11. Poke a few holes in the baked pudding before serving and pour the butterscotch sauce over the pudding.

12. Serve warm with vanilla ice cream.