Ingredients:
For The Pudding
- 75g butter, softened, plus extra for greasing
- 180g medjool dates with the stones removed, finely chopped
- 1 tsp bicarbonate of soda
- 75g golden caster sugar
- 75g light muscovado sugar
- 2 medium free-range eggs, lightly beaten
- 180g self-raising flour
- 1 tsp baking powder
For the toffee sauce
- 175g light muscovado sugar
- 50g butter, cut into pieces
- 225ml double cream
- 1 tbsp black treacle
Preparation:
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You need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with butter.
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Measure the butter and sugar into a large bowl with the flour, baking powder, bicarbonate of soda and treacle (see tip), and add the eggs.
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Whisk using an electric hand whisk for about 30 seconds or until combined. Gradually pour in the milk and whisk until smooth. It will have a slightly curdled look.
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Pour the batter into the prepared dish and bake in the oven for 35–40 minutes or until well risen and springing up in the centre.
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Meanwhile make the sauce. Measure all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugar is dissolved. Bring to the boil and cook, stirring, for a few minutes until thickened.
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To serve, pour half the sauce over the pudding when it comes out of the oven and serve the rest in a jug on the side. Serve with cream or ice cream.
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