Sticky date pudding

Method

1. Preheat the oven to 180°C. Lightly spray a loaf tin with olive oil and line it with baking paper.
2. Combine the dates and ¼ cup (60 ml) boiling water in a large microwave-safe bowl. Cover and microwave for 1½ minutes, then remove.
3. Stir in bi-carb soda and mash dates with a fork until it foams.
4. Mash the banana and stir into the date mixture.
5. Add the flour to the date mixture. Stir until just combined.
6. Add the eggs and vanilla. Stir to combine.
7. Pour the mixture into the prepared tin and smooth the surface. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Slice into 8 pieces and serve.

Butterscotch sauce (optional)

1. To make butterscotch sauce, place ¼ cup brown sugar and 1½ tablespoons of water in a small saucepan over medium heat.
2. Simmer, stirring, until the sugar is dissolved and slightly darkened in colour.
3. Stir in the light cream and bring to the boil.
4. Gently boil, stirring, for 5 minutes or until the sauce turns a caramel colour and is slightly thickened.

Serving suggestion

Drizzle with butterscotch sauce and serve topped with chopped walnuts and strawberries.

Cooking tip

You could bake in a muffin tray for individual serves.

Money-saving tip

Use dried dates instead of fresh medjool dates.