We’re getting to that time of year when this is just the ticket! It is one of my top three favorite desserts of all time and so good served with vanilla ice cream. It has a great sauce and the sweetness is from Medjool dates!

Serves 8

8 oz Medjool dates, pitted
1 tsp bicarbonate of soda
3 oz unsalted softened butter
6 oz caster (superfine) sugar
2 large free range eggs
6 oz self-raising flour
1/4 tsp ground mixed spice
1/4 tsp ground cinnamon
2 tbsp whole milk plain yoghurt
2 tbsp a malted milk drink, like Ovaltine, see below. (You can get Ovaltine on Amazon.com.)

For the toffee sauce

4 oz unsalted butter
4 oz light muscovado sugar
5 fl oz heavy cream

Preheat the oven to 350 F

Put the dates in a bowl with the bicarbonate of soda and cover with 7 fl oz boiling water.
leave to stand for a couple of minutes to soften, then drain.
Whizz the dates in a food processor until you have a puree.
Meanwhile, cream your butter and sugar until pale using a wooden spoon  and add the eggs, flour, mixed spice, cinnamon and Ovaltine.
Mix together well then fold in the yoghurt and your pureed dates.
Pour into a buttered ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in color.
To serve, spoon out the pudding at the table and pour ver the toffee sauce.