Cosy, comforting and indulgent - this is especially welcome on a cold winter's day.
110g butter, plus extra for greasing
300g dark brown Muscovado sugar
400g pitted dried dates
2 tbsp bicarbonate of soda
350g self raising flour, plus extra for dusting
1 tsp vanilla extract
4 tbsp black treacle
2 tbsp golden syrup
For the toffee sauce:
500ml double cream
175g demerara sugar
1 tbsp golden syrup
1 tbsp black treacle
Preheat the oven to 190C/375F/Gas 5.
Butter a 20cm/8” square cake tin with butter and flour.
Using the food mixer with a bowl and whisk attachment, blend the butter and sugar together.
Place the dates and water into a saucepan and bring to the boil.
Slowly add the golden syrup, treacle and eggs to the butter mixture and carry on mixing.
Turn the mixer down to a slow speed and then add the flour.
Once all the ingredients are combined, turn off the mixer.
Purée the water and date mixture and add the bicarb of soda.
Quickly add this mix while it is still hot to the egg mix.
Once the mix is combined pour into the buttered and floured cake tin and bake for 1 – 1 ½ hours until the top is just firm to the touch.
For the sauce: Put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
To serve: Turn the pudding out onto a plate, portion, spoon the sauce over the top and around, then finish with a dollop of ice cream.