Ingredients

  • For the pudding
  • 12 stoned dates – finely chopped
  • 250ml hot water
  • 1 heaped teaspoon bicarb of soda
  • 60g soft butter
  • 60g caster sugar
  • 2 free range eggs
  • 150g SR flour
  • For the sauce
  • 50g butter
  • 100g brown sugar
  • 1 split vanilla pod
  • 60 ml double cream
  1. Making the Pudding :
  2. Preheat over to 180C/370F
  3. Chop dates and boil water
  4. Add bicarb to hot water in a bowl and stir in the chopped dates
  5. Leave to soak until gloopy –  at least 10minutes, meanwhile
  6. In a clean bowl whisk the butter and sugar until light and fluffy
  7. Break the eggs into another bowl and whisk until light and fluffy
  8. Gradually add the eggs to the butter and sugar continuing to whisk until well mixed
  9. Sift in all the flour and fold and stir in until smooth
  10. Still stirring gradually add the date mixture
  11. Pour mix into two lined bread tins
  12. Place in oven and bake for 30-35 minutes, or until cooked through
  1. Making the sauce :
  2. Melt butter in a thick bottomed pan over medium heat
  3. Add brown sugar and vanilla pod and heat until sugar dissolved
  4. Add cream and stir well, bring to the boil
  5. Simmer very gently for 5 minutes

To serve , spoon out a portion of pudding and pour over hot toffee sauce.

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