This is a rich, tasty and mouthwatering dessert.

250g Dates
100g Walnuts
3 Eggs
100g Butter
100g Castor Sugar
1¼ cups Self-raising Flour
¼ tsp Baking Powder
¼ tsp Soda bicarb
CUSTARD SAUCE
3 tbsp Sugar
2-½ cup Milk
1tbsp Custard Powder
Custard Sauce can be substituted with Butterscotch sauce.
BUTTERSCOTCH SAUCE
60g butter
1/3-cup walnuts (chopped)
1¼ cup brown sugar
1 cup cream

1. Chop dates and walnuts finely.
2. Soak them in water with stir in soda bi-carb. Set aside for 10 minutes.
3. Cream butter and sugar until fluffy.
4. Add eggs to the butter sugar mixture one at a time, beating well.
5. Carefully fold in sifted flour and then add date mixture.
6. Take a pie plate and grease it lightly.
7. Pour the mixture into it.
8. Bake in preheat oven at 180°C for 50 minutes.
9. CUSTARD SAUCE
10. Dissolving custard powder in ½ cup of milk.
11. Heat the remaining 2 cups of milk with sugar.
12. When it boils add the custard powder in it stirring continuously for 4-5 minutes until thickened slightly.
13. Serve the pudding wedges with hot custard sauce.
14. BUTTERSCOTCH SAUCE
15. Mix sugar, cream and butter in a pan. Stir over low heat until sugar is dissolved. Bring to boil. Reduce heat and simmer, stirring, for 4-5 minutes until thickened slightly. Stir nuts through.

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