Slow Cooker Sticky Date Pudding Serves 6–8 Ingredients Pudding 250g pitted dates, chopped 1 tsp bicarbonate of soda 1 cup boiling water 125g butter, melted ¾ cup brown sugar 2 eggs 1 tsp vanilla extract 1½ cups self-raising flour Butterscotch Sauce 1 cup brown sugar 300ml thickened cream 100g butter Pinch of salt 1 tsp vanilla extract To Serve Vanilla bean ice cream Method 1.Add the dates, bicarbonate of soda and boiling water to a bowl. Leave for 10 minutes to soften. 2.Add the melted butter, brown sugar, eggs and vanilla and whisk until combined. Stir through the self-raising flour until you have a smooth batter. 3.Grease the slow cooker with butter and pour in the batter. Cook on HIGH for 2 hours or until the centre is just set. 4. 15 minutes before it is ready- make the butterscotch sauce. Add the brown sugar, cream, butter, salt and vanilla to a saucepan over medium heat. Stir until smooth, then simmer gently for 5–8 minutes until thick, glossy and caramel-like. 5.Once the pudding is cooked, poke a few holes over the top and pour over some of the warm butterscotch sauce. Serve with vanilla bean ice cream and the remaining sauce. #slowcookerrecipe #slowcookermeals #SlowCookerRecipes #stickydatepudding #dessertrecipe - @melmelbourne_