Ingredients:

  • 175g (6 oz) pitted dates, roughly chopped
  • 200ml (¾ cup + 2 tbsp) boiling water
  • 1 tsp baking soda
  • 50g (¼ cup) unsalted butter, softened
  • 175g (¾ cup + 2 tbsp) light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 175g (1 ½ cups) self-raising flour (or all-purpose flour + 2 tsp baking powder)
  • Pinch of salt
  • 100g (½ cup) unsalted butter
  • 100g (½ cup) light brown sugar, packed
  • 150ml (⅔ cup) double cream (heavy cream)

Instructions:

  1. Soak chopped dates in boiling water with baking soda.
  2. Cream softened butter and brown sugar until light and fluffy.
  3. Gradually beat in the eggs, one at a time.
  4. Gently fold in the flour and salt, alternating with the date mixture. Don't overmix!
  5. Pour batter into the prepared baking tin and bake until a skewer inserted into the center comes out clean, or with moist crumbs clinging.
  6. Melt butter and brown sugar in a saucepan.
  7. Stir in the double cream (heavy cream) and bring to a simmer, stirring constantly, until thickened.
  8. While the pudding is still warm, poke holes all over the surface with a skewer.
  9. Slowly pour the toffee sauce over the warm pudding, allowing it to soak in.
  10. Serve warm with extra sauce, vanilla ice cream, or custard.