Ingredients you will need for the recipe
For the toffee pudding:
200g dried dates, stoned and chopped.
250ml black tea (not too strong)
½ tsp bicarbonate of soda
85g unsalted butter, softened
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten
For the toffee sauce:
100g light muscovado sugar
100g unsalted butter
142ml carton double cream
What to do:
1. Heat the oven to 180C/fan 160C Put the dates and tea in a saucepan and bring to the boil. Cook for 3–4 minutes to soften the dates. Stir in the bicarbonate of soda.
2. Beat the butter and caster sugar together until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30–35 minutes or until the top is just firm to touch.
3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a toffee colour. Cut the pudding into squares and serve with the warm sauce.
If you try the recipe, let me know how you got on!
