Ingredients:
- 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
Method:
- Preheat your oven at 180*.
- Blend the dates with the water and rum until smooth then mix in the eggs.
- Cream the butter, mixed spice and the sugar for 5 minutes until light and creamy.
- 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.
- Grease the pudding mould with butter and golden caster sugar.
- Place into a 2L pudding mould.
- Bake for 40-45 minutes at 180oc.
- For your Toffee Sauce – melt the brown sugar and bring to a caramel.
- Add butter and cream and whisk and bring to boil.
- Serve with hot toffee sauce and clotted cream.
