For the pudding:
•
200g (7 oz) pitted dates, chopped
•
250ml (1 cup) boiling water
•
1 tsp baking soda
•
100g (1/2 cup) unsalted butter, softened
•
150g (3/4 cup) light brown sugar
•
2 large eggs
•
1 tsp vanilla extract
•
200g (1 3/4 cups) self-raising flour
•
Pinch of salt
For the toffee sauce:
• 200g (1 cup) light brown sugar
•
100g (1/2 cup) unsalted butter
•
250ml (1 cup) heavy cream
•
1 tsp vanilla extract
Step 1: Prep the dates
Place the chopped dates in a heatproof bowl and pour the boiling water over them. Stir in the
baking soda and let it sit for 10 minutes to soften. Mash the mixture lightly with a fork.
Step 2: Make the batter
In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the
eggs one at a time, followed by the vanilla extract. Gradually fold in the flour and salt,
alternating with the date mixture, until everything is well combined.
Step 3: Bake the pudding
Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish and smooth
the top. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Step 4: Prepare the toffee sauce
In a saucepan, combine the brown sugar, butter, and cream. Cook over medium heat, stirring
constantly, until the mixture thickens and turns a rich caramel color (about 5 minutes). Stir in
the vanilla extract.
Step 5: Assemble and serve
Pour a generous amount of warm toffee sauce over the baked pudding. Serve slices with a
scoop of clotted cream ice cream and an extra drizzle of sauce.