Sticky Date and Pecan Pudding with Chilli Ginger Butterscotch Sauce Recipe | myfoodbook

Ingredients

• 1 cup (175g) pitted dates, roughly chopped
• 1 1/4 cups water
• 1 teaspoon bicarbonate of soda
• 75g Devondale Original Butter, melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 3/4 cup caster sugar
• 1 1/4 cups self raising flour
• 1/3 cup pecan nuts, roughly chopped
• 3/4 cup brown sugar
• 1 teaspoon ground ginger
• 1/2 small red chilli, de-seeded and finely chopped (optional)
• 1 cup Devondale Thickened Cream
• 125g Devondale Original Butter, extra, softened
• 1/2 teaspoon vanilla extract, extra
• Devondale Thickened Cream, lightly whipped, extra, for serving