Chocolate Sticky Date Pudding

• 1 1/2 cups dates, seeded, chopped
• 1 tsp baking soda
• 6 tbsp (3/4 stick) butter, chopped
• 3/4 cup granulated sugar
• 2 None eggs
• 1 1/4 cups self-rising flour
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chopped pecans, toasted
• None None Whipped cream, to serve
• None None FOR THE BUTTERSCOTCH SAUCE
• 1 cup firmly packed brown sugar
• 5 tbsp butter
• 1 cup heavy cream

1. Preheat the oven to 350u0b0F. Grease deep 9-inch round cake pan; line bottom with parchment paper.
2. Combine dates and 1 3/4 cups water in small saucepan; bring to a boil. Remove from heat. Stir in baking soda; let stand 5 mins. Blend or process date mixture until smooth.
3. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in combined sifted flour and cocoa powder. Stir in pecans and warm date mixture, in two batches. Pour mixture into prepared pan.
4. Bake about 1 hour. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
5. Meanwhile, for the butterscotch sauce, stir all ingredients in medium saucepan on medium heat, without boiling, until sugar is dissolved. Reduce heat to low; simmer, without stirring, 3 mins.
6. Serve pudding with hot sauce and whipped cream.

dates, baking soda, butter, sugar, eggs, flour, cocoa, pecans, cream, butterscotch sauce, brown sugar, butter, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/35419 (may not work)