A seriously tasty, very sweet treat! Perfect for a beginner as it’s so easy!
I’m trying not to make this too often!…
…
Ingredients…
For the sponge mix…
- 175g medjool dates
- 1 tsp bicarbonate of soda
- 200ml boiling water, straight from the kettle
- 80g unsalted butter, softened
- 80g light brown sugar
- 80g dark brown sugar
- 2 eggs
- 175g plain flour
- 1 tsp baking powder
For the sauce…
- 100g unsalted butter
- 50g light brown sugar
- 50g dark brown sugar
- 150ml double cream
…
- Get your oven on 180ºC/350ºF/gas 4…
- Grease a baking dish, one around 30cm/12 inches should work well…
- Put your dates into a bowl with the bicarbonate of soda and cover with the boiling water, leave to soften and cool whilst u make the rest of the pudding…
- Beat together the butter and sugar until combined, then mix in the eggs, flour and baking powder…
- Mash the date mixture with a fork or blitz with a hand blender (remember to remove the pips if they still have them!) and add to the flour mixture. Mix all until well combined…
- Transfer batter to baking dish and bake for 30 mins…
- Whilst the sponge is baking, make your sauce…
- Add your butter and sugar to a pan on a low heat and let melt together…
- Once you start to see bubbles, add your cream, give it a stir and let bubble for a couple of minutes…
- Once the sponge is done, remove from the oven, pierce a few times over with a skewer and immediately spoon 1/3 to 1/2 of the toffee sauce over and let set slightly…
- Serve up with custard and some of the remaining sauce …
…
additions you might like to add to the sponge mix…
- A sprinkle of ground cloves, allspice or cinnamon
- 50g of broken up walnuts
- Add a glug of vanilla extract
