Ingredients
Method
- Preheat the oven and lightly butter a baking dish, setting it aside.
- Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and allow the mixture to sit for a few minutes, letting the dates soften and release their natural sweetness.
- In a separate bowl, cream the butter and brown sugar together until pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Gently fold in the flour and baking powder, followed by the softened date mixture, stirring until a smooth batter forms.
- Pour the batter into the prepared baking dish and spread evenly. Bake until the sponge is set, lightly golden, and springs back gently when touched.
- Meanwhile, prepare the toffee sauce by melting the butter, brown sugar, and cream together in a saucepan over gentle heat, stirring until smooth and glossy.
- Once the pudding is baked, generously pour the warm toffee sauce over the sponge, allowing it to soak in. Serve warm for the most comforting and indulgent finish.
Add a scoop of ice cream for more indulgence
Notes
If baking the pudding in a larger dish rather than individual ramekins, allow 30–35 minutes of baking time, or until a skewer inserted into the centre comes out clean.
