For the Pudding
- 150g/5oz dates, stones removed and chopped
- 250ml / 9fl oz hot water
- 1 tsp bicarbonate of soda
- 60g/21/4 oz butter, softened
- 60g/21/4 oz caster sugar
- 2 free-range eggs
- 150g/5oz self-raising flour
For the toffee sauce
- 200g/7oz butter
- 400g/14oz brown sugar
- Vanilla pod, split
- 250ml/9 fl oz double cream
Preheat the oven 180c/350f/Gas 4
Mix dates, bicarbonate of soda and water and leave to soak for
In a clean bowl, cream the butter and sugar together until light
Gradually add the eggs, making sure they are well mixed in.
Still stirring, gradually add the flour and then add the date
Pour the mixture into a 20cm/ 8in square cake tin. Place in to
the oven and
bake for 25-40 minutes, or until cooked through.
To make the sauce, melt the butter in a thick bottomed pan over
a medium heat.
Add the brown sugar, vanilla pod and cream and stir well. Simmer
for five minutes
To serve, spoon out a portion of the pudding onto a plate and
pour over the hot toffee sauce.
From The Swan, Grasmere