Spiced Date Pudding

Ingredients

BUTTERSCOTCH SAUCE

• 90g brown sugar
• 100ml fresh cream
• 30g butter, cubed

SPICED DATE PUDDING

• 80g pitted dates
• 150ml water
• 1 chai spiced tea bag
• ½ tsp. bi-carbonate soda
• ½ tsp. vanilla paste
• 30g butter
• ½ cup brown sugar
• 1 egg
• ½ cup self-raising flour, sifted

Method

BUTTERSCOTCH SAUCE

1. Place the cooking bowl into the multi cooker. Place the brown sugar, fresh cream and butter into the cooking bowl. Close the lid.
2. Press COOK to select cooking functions. Press MENU repeatedly until the SOUP/STEW function flashes. Press SET to confirm the function. Press + and – to adjust the time to 10 minutes. Press START/CANCEL to begin the function.
3. The multi cooker will beep when the function is complete. Press and hold START/CANCEL to cancel the automatic KEEP WARM function. Remove the cooking bowl using the cooking bowl tongs, carefully pour the sauce into a heatproof vessel and set aside. Clean the cooking bowl between uses.

SPICED DATE PUDDING

4. Grease and line an 18cm cake tin with baking paper. Set aside.
5. Place the dates, water and tea bag into the cooking bowl. Place the cooking bowl into the multi cooker. Close the lid.
6. Press COOK to select cooking functions. Press MENU repeatedly until the SOUP/STEW function flashes. Press SET to confirm the function. Press + and - to adjust the time to 10 minutes. Press START/CANCEL to begin the SOUP/STEW function.
7. The multi cooker will beep when the function is complete. Add the bi-carbonate soda to the date and water mixture. Press and hold START/CANCEL to cancel the automatic KEEP WARM function. Remove the cooking bowl using the cooking bowl tongs. Let the date mixture come to room temperature. Remove and discard the teabag.
8. In a separate bowl, add the vanilla paste and blend the dates to a rough consistency.
9. Cream the butter and sugar together. Add the egg and beat until the egg is incorporated.
10. Fold through the flour and date mix alternately, until incorporated.
11. Place the pudding batter into the prepared cake tin and cover with a piece of baking paper and aluminium foil.
12. Clean the cooking bowl between uses and place the cooking bowl into the multi cooker. Add 2L of water to the cooking bowl. Close the lid. Press COOK to select cooking functions. Press MENU repeatedly until STEAM flashes. Press SET to confirm the function. Press + and - to adjust the time to 50 minutes. Press SET to confirm the time. Press START/CANCEL to begin pre-heat (about 8 minutes). At the completion of pre-heat, the STEAM function will begin and the timer will begin to count down.
13. Place the steaming basket with the cake in it, into the multi cooker. Close the lid. Steam for 50 minutes.
14. Carefully remove the steaming basket from the multi cooker. Remove the cake from the steaming basket and let cool slightly before turning out onto a serving dish. Drizzle with the butterscotch sauce and serve.