- Serves: 6
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 225 g stoned dates, chopped
- 250 ml black tea
- 100 g unsalted butter, at room temperature
- 175 g golden caster sugar
- 3 eggs
- 1 tsp mixed spice
- 1 tsp vanilla extract
- 225 g self-raising flour
- 3/4 tsp bicarbonate of soda
- vanilla ice cream or whipped cream
- toffee sauce
Tips and Suggestions
This pudding can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the fridge or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen).
Adapted from Rachel Allen, Bake (Collins)
1. Preheat the oven to 180C/gas 4. Butter and flour the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
2. Place the chopped dates and tea in a saucepan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.
3. Beat the butter in a large bowl or an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour and bicarbonate of soda and fold in gently until mixed.
4. Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.
5. Remove the cake from the oven and allow to stand in the tin for about five minutes before removing and transferring to a serving plate.
6. To serve, cut into squares and serve with a scoop of vanilla ice cream or whipped cream and a generous drizzle of warm toffee sauce over the top.
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