If carrots and dates are two of your favourite ingredients in a dessert, wait till you try them together in this decadent pudding.
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Preheat oven to 180°C. Grease a 22cm (base measurement) square cake pan and line with baking paper, allowing the sides to overhang. Place dates in a large heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak. Stir in the bicarbonate of soda and soak for a further 1 min.
Transfer half the date mixture to a food processor and process until smooth. Add the butter and sugar and process until well combined. Add to the remaining date mixture with the carrot and stir to combine. Add eggs and stir to combine. Add flour, cinnamon and nutmeg and stir to combine. Pour into prepared pan and smooth the surface.
Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool.
Meanwhile, to make the butterscotch sauce, place the sugar, cream, butter and salt in a medium saucepan over medium heat. Cook, stirring, for 2-3 mins or until the butter melts and sugar dissolves. Increase heat to high and bring to a simmer. Cook for 5 mins or until the sauce thickens slightly.
Cut the pudding into pieces and place on serving plates. Drizzle with butterscotch sauce to serve.
Serve with chopped pistachios and double cream or dollop cream
COOK. STORE. SAVE.
Use it up
Wondering what to do with that leftover cream? Use it to top other desserts.