Date Pudding with Toffee Sauce

Date pudding with toffee sauce pic

Don’t be fooled by the dates, they add an incredible dense and sticky texture to this gorgeous pudding. True decadence for a real spoil! 🙂

200g pitted dates, chopped

300ml water

5ml (1tsp) bicarbonate of soda

80g butter, softened

200ml (3/4 cup) castor sugar

2 extra-large eggs

250ml (1 cup) cake flour

8 ml (1 ½ tsp) baking powder

Toffee Sauce

125ml (1/2 cup) fresh cream

100g butter

125ml (1/2 cup) treacle or any brown sugar (dark and sticky sugars give a better flavour)

–       Place the dates and water in a small heavy-based saucepan and bring to the boil. Simmer for about 5 minutes or until the dates are soft. Remove from the heat and add the bicarbonate of soda.

–       Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.

–       Sift flour and baking powder together. Fold into egg mixture. Stir in dates and water mixture until well combined.

–       Spoon into a greased medium ovenproof dish and bake in a preheated oven at 180 C for about 45 minutes, or until firm.

For the Sauce:

– Combine all the sauce ingredients in a small heavy-based saucepan and stir over a low heat until butter melts. Simmer for about 10 minutes, or until thickened. Serve warm with sauce.

Serves 4 – 6

Recipe from the Royal Kitchen cook book

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