Chocolate Sticky Date Pudding - cooking recipe

Ingredients

1 1/2 cups dates, seeded, chopped
1 tsp baking soda
6 tbsp (3/4 stick) butter, chopped
3/4 cup granulated sugar
2 None eggs
1 1/4 cups self-rising flour
1/3 cup unsweetened cocoa powder
2/3 cup chopped pecans, toasted
None None Whipped cream, to serve
None None FOR THE BUTTERSCOTCH SAUCE
1 cup firmly packed brown sugar
5 tbsp butter
1 cup heavy cream

Preparation

Preheat the oven to 350\u00b0F. Grease deep 9-inch round cake pan; line bottom with parchment paper.
Combine dates and 1 3/4 cups water in small saucepan; bring to a boil. Remove from heat. Stir in baking soda; let stand 5 mins. Blend or process date mixture until smooth.
Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in combined sifted flour and cocoa powder. Stir in pecans and warm date mixture, in two batches. Pour mixture into prepared pan.
Bake about 1 hour. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the butterscotch sauce, stir all ingredients in medium saucepan on medium heat, without boiling, until sugar is dissolved. Reduce heat to low; simmer, without stirring, 3 mins.
Serve pudding with hot sauce and whipped cream.