Servings

For the Pudding

  • 200g dates, chopped 200g dates, chopped
  • 450ml water 450ml water
  • 1 tsp bicarbonate of soda 1 tsp bicarbonate of soda
  • 60g butter 60g butter
  • 2 eggs 2 eggs
  • 150g soft brown sugar 150g soft brown sugar
  • 115g caster sugar 115g caster sugar
  • 180g self raising flour 180g self raising flour
  • 1 tsp vanilla bean paste 1 tsp vanilla bean paste

For the sauce

  • 100g soft brown sugar 100g soft brown sugar
  • 100g Lyle’s Golden Syrup 100g Lyle’s Golden Syrup
  • 100g butter 100g butter
  • 50ml double cream 50ml double cream
  • A good pinch salt A good pinch salt

Instructions

HOW TO MAKE THIS RECIPE

  1. Grease and parchment line a 20cm x 30cm baking tin.
     
  2. Preheat your oven to 180C/350F
     
  3. Place the chopped dates and water in a small saucepan and bring to a boil. Simmer gently for around 10 minutes until the water becomes syrupy.
     
  4. Meanwhile, combine all the other pudding ingredients in a large bowl, and mix until combined. Pour in the dates and water mixture and mix everything together and pour into the prepared tin.
     
  5. Bake for around 30 minutes or until a skewer comes out clean.
     
  6. While the cake is baking prepare the sauce. Place the ingredients in a saucepan and bring to a boil. Boil for a few minutes without stirring.
     
  7. Serve the pudding hot from the oven with the toffee sauce poured all over and with vanilla ice cream.