- Serves: 6
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: medium
- 50 g unsalted butter, plus extra for greasing
- 175 g medjool dates, stones removed, chopped
- 1 tsp bicarbonate of soda
- 175 g golden caster sugar
- 1 tsp vanilla extract
- 2 eggs, beaten
- 175 g self-raising flour, sifted
For the toffee sauce
- 125 g unsalted butter
- 100 g dark brown sugar, preferably muscovado
- 4 tbsp golden syrup
- 4 tbsp double cream
- vanilla ice cream, to serve
1. Preheat oven to 180C/gas 4.
2. Grease a 25cm x 18cm x 2.5cm non-stick baking tin.
3. Put the dates in a saucepan with 300ml water and bring to the boil, before reducing the heat and simmering for 5 minutes, until softened.
4. Remove the pan from the heat and stir in the bicarbonate of soda until the mixture stops foaming.
5. Tip the butter and the caster sugar in a large bowl and cream together until light and fluffy. It's best to use an electric mixer for this. Stir in the vanilla essence.
6. Gradually add the eggs, beating well after each addition.
7. Fold in the flour with a metal spoon and finally fold in the date mixture. Pour into the greased baking tin and cook for about 35-40 minutes until well risen and firm to the touch.
8. To make the toffee sauce, place the butter, dark muscovado sugar and golden syrup in a saucepan and heat gently, stirring until the sugar has dissolved.
9. Bring to a simmer and cook for 2-3 minutes until thickened. Stir in the cream and cook to reduce, before removing from the heat.
10. When the pudding is cooked, remove from the oven and after 5 minutes turn out on to a wire rack to cool completely.
11. To serve, cut the pudding into portions and arrange on plates. Pour over some of the toffee sauce and add a scoop of ice cream. Serve the remainder of the sauce separately, hot or cold.
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