A dessert that's neither too sweet nor oily. Recipe by Lilian, malaysiabest.net

What you need:

For the pudding:

• 25 dates, pitted
• 1 cup hot water
• 200g self-raising flour
• 50g butter
• 100g soft brown sugar (looks like castor sugar but only brown in colour)
• 2 eggs
  

For the butterscotch sauce:

• 100g soft brown sugar
• 200 ml whipping cream
• 1 tsp vanilla essence or butta vanilla
• 1 tbsp butter

Directions:

To make the pudding:

1. Blend the dates in a blender with hot water to form a paste.
2. Cream sugar and butter till fluffy.
3. Sieve in the flour, add the date paste and eggs alternately. Mix well. The batter should be creamy and smooth; add a little more water if it is too dry.
4. Bake baine marie style: put the batter into one baking tin and put that thin over another bigger tin filled with water. Bake for 45 minutes in 180 degree celcius oven.

To make the butterscoth sauce:

1. Just put all the ingredients in a saucepan and cook over low fire until it just started to boil. Turn off heat and serve warm with the pudding!