AuthorJane MerrickCategoryDesserts, VegetarianPudding
9 oz Stoned dates
10 fl oz Water
1 tsp Bicarbonate of soda
6 oz Caster sugar
2 oz Butter
2 Eggs - medium
1 tsp Vanilla extract
6 oz Self raising flour
Toffee sauce
7.50 oz Light Muscavado sugar
4.50 oz Butter
6 tbsp Double cream
Pudding
1
Boil the water, place the dates in a heatproof bowl, pour on the water and add the bicarb.
2
Leave for 5-10 mins then liquidise in a blender.
3
Cream the butter and sugar in a mixer.
4
Add 2 eggs and 1 tsp of vanilla extract then fold in the SR flour.
5
Mix in the date mixture until combined.
6
Line a 9 inch square cake tin and pour in the mixture.
7
Preheat oven to 180°C/160°C/Gas 5 for 30-40 mins
Toffee sauce
8
Place sauce ingredients into a saucepan, heat slowly and stir until all the sugar is dissolved.
9
Bring to the boil and stir gently for 3 minutes.
10
Cut toffee pudding into squares and pour the sauce over the top.
11
If reheating later, microwave each portion with sauce for 1 minute.
Ingredients
Pudding
9 oz Stoned dates
10 fl oz Water
1 tsp Bicarbonate of soda
6 oz Caster sugar
2 oz Butter
2 Eggs - medium
1 tsp Vanilla extract
6 oz Self raising flour
Toffee sauce
7.50 oz Light Muscavado sugar
4.50 oz Butter
6 tbsp Double cream