A British classic that is an all time favourite and this recipe truly does it justice.
Ingredients
- FOR THE PUDDING
- 200g dates, chopped
- 450ml water
- 1 tsp bicarbonate of soda
- 60g butter
- 2 eggs
- 150g soft brown sugar
- 115g caster sugar
- 180g self raising flour
- 1 tsp vanilla bean paste
- FOR THE TOFFEE SAUCE
- 100g soft brown sugar
- 100g golden syrup
- 100g butter
- 50ml double cream
- A good pinch salt
- 2 sprigs rosemary
METHOD
- Grease and parchment line a 20cm x 30cm baking tin. Preheat your oven to 180c/350f
- Place the chopped dates and water in a small saucepan and bring to a boil. Simmer gently for around 10 minutes when the water should be syrupy.
- Meanwhile combine all the other pudding ingredients in a large bowl, and then pour in the dates and water. Mix every thing together and pour into the prepared tin.
- Bake for around 30 minutes or until a skewer comes out clean.
- While the cake is baking prepare the sauce. Place all the ingredients in a saucepan and bring to a boil. Boil for a couple of minutes without stirring and the remove the rosemary.
- Serve the pudding hot from the oven with the toffee sauce poured all over and with vanilla ice cream.