Ingredients:
Pudding:
- 85g dates – roughly chopped
- 45g unsalted butter
- 85g light brown sugar
- 1 egg
- 1 tsp bicarbonate of soda
- 115g plain flour
- 1 tablespoon vanilla extract
Sauce:
- 85g unsalted butter
- 150g demerera sugar
- 4 tablespoons of double cream
Start by pre-heating an oven to around 180 degrees C. Next, get a bowl and add in the chopped dates and pour over enough boiling water to just cover them. Allow these to sit whilst you do the rest of the prep. Start the pudding mix by creaming the butter and sugar together in a large mixing bowl. (‘Creaming’ means to firstly whisk some butter that’s at room temperature until it starts to whiten and is smooth. Once it’s whitened you then add in the sugar and continue whisking until it’s fully combined and starting to go light in texture). You then need to whisk in the egg and about 1/3rd of the flour and continue adding the flour until it’s all gone. Add the bicarbonate of soda and vanilla extract to the dates and stir briefly before adding into the main mix and whisking/stirring until fully combined. Pour the mixture into an oven proof dish/tin and cook in the oven for 30-40 minutes until it’s well rise and just browning on the top. A good test is to put a wooden skewer into the cake and remove it; if it’s cooked it should come out clean! About 5 minutes before the cake is done you’ll need to make the sauce as below:
Put a pan on a hob and add in the butter and stir until nearly melted then add in the sugar and the cream. Keep on a heat that is hot enough to melt the ingredients together but not so hot that it burns it.
Once the pudding is done remove it from the oven and serve up with a good helping of the toffee sauce! Enjoy!
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