Ginger Sticky Date Pudding

I can't believe how easy was this to whipped up. All you need is a food processor and you are set to go.

What you need:
1 cup(140g) seeded dried dates
1/4 cup(55g) glacé ginger
1 tsp bicarbonate of soda
1 cup(250ml) boiling water
50g butter, chopped
1/2 (110g) firmly packed brown sugar
2 eggs
1 cup (150g) self-raising flour
1 tsp ground ginger

Butterscotch Sauce
300ml cream
3/4 cup(165g) firmly packed brown sugar
75g butter, chopped

Preheat oven to 200°C / 180°C-fan forced.
Greased deep 20cm - round cake pan; line base with baking paper.

Combine dates, ginger, soda and the water in food processor; stand for 5 minutes then add butter and sugar. Process until mixture is almost smooth. Add eggs,flour and ginger; process until combined.

Pour mixture into pan; bake about 45 minutes. Stand 10 minutes before turning onto serving plate.

Butterscotch Sauce: stir ingredients in medium saucepan over low heat until sauce is smooth.

Serve a slice of pudding with warm sauce and also a scoop of ice cream.