Ingredients:

  • 225g (8 oz) pitted dates, roughly chopped
  • 285ml (1 ¼ cups) boiling water
  • 1 tsp baking soda
  • 55g (¼ cup) unsalted butter, softened, plus extra for greasing
  • 170g (¾ cup) light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 225g (1 ¾ cups) self-rising flour, sifted (If using all-purpose, add 2 teaspoons baking powder and 1/2 teaspoon salt)
  • Pinch of salt
  • 115g (½ cup) unsalted butter
  • 170g (¾ cup) light brown sugar, packed
  • 142ml (½ cup + 1 tbsp) double cream (heavy cream)
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Soak the chopped dates in boiling water with baking soda.
  2. Cream together softened butter and brown sugar until light and fluffy.
  3. Gradually beat in the lightly beaten eggs.
  4. Gently fold in the sifted self-rising flour and salt, alternating with the date mixture. Be careful not to overmix.
  5. Pour the batter into a greased loaf pan or ramekins and bake until a skewer inserted into the center comes out clean.
  6. Melt butter and brown sugar in a saucepan. Bring to a simmer, stirring constantly.
  7. Stir in the double cream and vanilla extract. Simmer gently for a few minutes until slightly thickened.
  8. While the pudding is still warm, poke holes all over the top with a skewer.
  9. Slowly pour the toffee sauce over the pudding, allowing it to soak in.
  10. Serve warm, optionally with ice cream or whipped cream.