Gluten-Free Food,Kiwi Style

This gluten-free Sticky Date Pudding is a conversion of the traditional recipe that is baked as a cake.  Yummy as!

Sticky Date Pudding with Butterscotch Sauce

6-8 servings

220g (1 ½ cups) pitted dates, chopped

1 ¼ cups boiling water

1 tsp baking soda

60g semisoft butter

¾ cup soft brown sugar

2 eggs

1 tsp vanilla essence

1 cup GF baking flour

2 tsp GF baking powder

1 tsp guar gum

Butterscotch Sauce:

2 cups soft brown sugar

1 cup cream

50g semisoft butter

1 tsp vanilla essence

Preheat oven to 180oC.  Lightly grease and line a 20 cm springform cake tin. Combine dates, water and baking soda in a bowl and rest for 5 minutes.  Then using an electric mixer blend together with the butter and sugar until fairly smooth.  Add eggs, vanilla, flour, baking powder, and guar gum and process until well combined.  Pour into the cake tin and bake 35 minutes or until cooked.  Remove from oven and rest on a cooling rack for 10-15 minutes. Make the butterscotch sauce by combining all the ingredients in a pot and stirring over a low heat until all the sugar has dissolved and the butter melted.  Cut the cake into pieces and pour the butterscotch sauce over top.