• 150g Soft brown sugar​
  • 75g Butter, unsalted​
  • 2 Free range Eggs​
  • 175g Dates, seeded
  • 100ml Water​
  • 50ml Rum​
  • 175g Self raising flour​
  • 5g Bicarbonate soda​
  • 1g mixed spice

Tip: Day before making soak the dates in the rum, bicarb of soda and water and leave in the fridge overnight​

  • Toffee Sauce:
  • 210g soft brown sug
  • 180g unsalted but
  • 225ml double cream


  1. Preheat your oven at 180*.
  2. Blend the dates with the water and rum until smooth then mix in the eggs​.
  3. Cream the butter, mixed spice and the sugar for 5 minutes until light and creamy.​
  4. Slowly add the eggs while adding a bit of the flour, once eggs are incorporated add the remaining flour but at a low speed as not to overwork the flour.​
  5. Grease the pudding mould with butter and golden caster sugar.​
  6. Place into a 2L  pudding mould.​
  7. Bake for 40-45 minutes at 180oc.​
  8. For your Toffee Sauce – melt the brown sugar and bring to a caramel.
  9. Add butter and cream and whisk and bring to boil.
  10. Serve with hot toffee sauce and clotted cream.

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