Classic Sticky Date with Butterscotch Sauce
- 1 The Country Chef Sticky Date Pudding Dessert Slab (Cut into 28 portions)
- 2 cups fresh cream
- 400g brown sugar
- 150g butter
- Whipped cream
- Vanilla ice cream
- Combine the cream, brown sugar and butter in a deep pot and slowly bring to a boil. Turn down heat and simmer for a further 5 minutes, stirring often. Remove from heat and allow the sauce to cool.
- Warm up the sticky date slab in a low temperature oven and serve portions with butterscotch sauce, whipped cream, vanilla ice cream and strawberries.