A glorious mash-up of two favorite puddings, this rich recipe is the perfect weekend winter warmer
Recipe by Janine Ratcliffe for Olive Magazine
Serves 8
200g Medjool dates, pitted and chopped
250 ml weak black tea
1/2 tsp bicarbonate of soda
85g unsalted butter, softened
175g dark muscovado sugar
2 large eggs, beaten
175g self-raising flour
1 tsp mixed spice
vanilla ice cream to serve
TOFFEE SAUCE
250 g dark muscovado sugar
250 ml double/heavy cream
Heat the oven to 350F/180C/fan 160C/gas 4. Put the dates and tea in a pan, and bring to the boil. Gently cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
To make the toffee sauce, put the sugar and cream in a pan with 150ml water. Stir, then put over a low heat and simmer until the sugar has dissolved. Cool a little.
Beat together the butter and sugar with electric beaters until creamy, then beat in the eggs, flour and mixed spice. Stir in the date mixture and pour into a buttered 20cm x 30cm ovenproof dish. Pour the toffee sauce over the top. Don’t worry if it looks messy. The sauce will sink to the bottom and a sponge will form on top. Bake for 30-35 minutes or until the top is just firm to the touch.
Scoop onto plates and serve with ice cream.