What can I say about this pudding? If I see this dessert on a menu when eating out, it’s as good as ordered. When cooking at home I like to add a good pinch of salt to the toffee sauce. This recipe works best with a minimum of 4 servings.
Prep
30 min
Cook
0 min
Serves
4
Difficulty
Easy
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Ingredients
medjool dates 180 g
unsalted butter 190 g
egg 2
black treacle 40 g
bicarbonate of soda 1 tsp
double cream 150 ml
clotted cream 80 g
muscavado sugar 240 g
self raising flour 175 g
Method
Pit and chop the dates. Then soak the mejool dates in boiling water for 30 minutes. Drain and use the back of a fork to roughly crush them. Take the unsalted butter out of the fridge so it can come to room temperature.
Preheat the oven to 170°C/150°C fan. Grease a 25 cm x 18 cm (10 inch x 7 inch) baking dish with unsalted butter.
Beat 90g softened unsalted butter with 140g dark muscovado sugar until light and fluffy. Then beat in the eggs one at a time.
Stir in the black treacle and dates. Sift in the self-raising flour and bicarbonate of soda, until you have a batter.
Spoon the batter into the buttered baking dish.
Bake in the oven for 50–55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly.
Make the toffee sauce. Add the remainder of the unsalted butter and dark muscovado sugar, double cream and a pinch of salt to a pan. Heat gently until the dark muscovado sugar dissolves. Bring to a boil, then reduce the heat and simmer for 2–3 minutes, until thickened.
Cut the sponge into squares and serve with a good helping of the warm toffee sauce and a dollop of clotted cream.
