Hetty Lui McKinnon's self-saucing sticky date and butterscotch pudding

I am always impressed when I bake a self-saucing pudding. It feels unlikely that a dessert so simple, with a technique so unconventional, would yield a delicious result. But time and time again, I am wowed by these humble, homey puddings that remind me distinctly of Australia.

This recipe combines two of my favourite desserts — sticky date pudding and butterscotch self-saucing pudding — into one stunning treat.

Tips: 

• Buy pitted medjool dates: I've used medjool dates which are rich, and caramelly, with a soft, chewy texture that falls apart in the batter.
• Sugar substitutions: For the butterscotch sauce, I've used golden syrup for a buttery and silky finish, but you could substitute with the same amount of maple syrup or 1/2 cup of brown sugar.
• Make it vegan: I've made this recipe vegan friendly, by providing the option to use vegan butter and non-dairy milk. For best results, opt for good quality non-dairy butter that comes in blocks (not the spreads) and choose a full-bodied non-dairy milk such as soy or oat. Coconut milk would work well too, changing the flavour profile slightly.
• Pour the sauce over carefully: When pouring the sauce over the batter, make sure you do this over the back of a large metal spoon — this step is important as you don't want the liquid to break the surface of the batter. There should be two distinct layers. The rising agents in the batter — the baking powder in the self-raising flour — will cause the batter to rise, while the sauce, which is heavier than the batter, will sink to the bottom, forming a thick, sticky sauce. Nothing like a bit of pudding magic for dessert.
• Serve with: I like to eat this with vanilla ice cream that melts into the pudding, but you could also serve with thickened cream or custard.