Walnut & Sticky Date Pudding with Brandy Butterscotch Sauce

1. Put dates and water in saucepan and bring to boil, add bicarb and stir
2. Cream sugar and butter add eggs, then cooled date mixture and walnuts, fold through flour lightly
3. Fill 1/2 cup dariole moulds to 3/4’s, place in baking dish, fill with water to 1/2 way
4. Bake in oven for approx 50 minutes or until skewer comes out clean

Walnut Praline

1. Melt caster sugar, swirling until golden brown, pour over walnuts on cooking paper lined tray
2. Let cool and chop into pieces

Vanilla Cream

1. Split Vanilla pod, scrape out seeds add to cream
2. Refrigerate and let infuse for as long as possible

Butterscotch Sauce

1. Put all ingredients except Brandy into saucepan over moderate heat, bring slowly to boil
2. Simmer stirring occasionally until thick
3. Add brandy, be careful the Brandy may flame, and simmer for another 2 minutes