Date pudding with toffee sauce

Recipe from: 8/6/1998 12:00:00 AM
Ingredients 15
Servings 8
Time

Ingredients

  • 430
    ml
    soft stoned dates, chopped
  • 500
    ml
    water
  • 7
    ml
    bicarbonate of soda
  • 500
    ml
    cake flour
  • 2
    ml
    baking powder
  • 2
    ml
    ground ginger
  • 2
    ml
    salt
  • 90
    g
    soft butter
  • 250
    ml
    sugar
  • 3
    extra-large eggs
  • TOFFEE SAUCE
  • 210
    ml
    butter
  • 330
    ml
    soft brown sugar
  • 250
    ml
    thick cream
  • 2
    ml
    vanilla essence
 

Method

40 min
 
Preheat the oven to 180 ºC and spray a 20 cm ovenproof dish with non-stick spray or butter lightly. Dust with cake flour, shaking out any excess. Place the dates and water in a medium sized saucepan and simmer uncovered for 5 minutes. Remove from the stove and stir in the bicarbonate of soda. (The mixture will foam.) Leave for 20 minutes. Sift the cake flour, baking powder, ginger and salt together. Beat the butter and sugar in a large dish until light and fluffy, adding the eggs one by one and beating well after each addition. Add the flour mixture to the butter mixture in three even parts, mixing until just blended after each addition. Stir in the date mixture with a wooden spoon until just blended and turn the batter into the prepared oven dish. Place the dish in a large oven pan and fill halfway with hot water. Bake in the centre of the oven for 35-40 minutes or until a testing skewer comes out dean. Remove the pudding from the oven pan and cool slightly. Meanwhile prepare the sauce Melt the butter in a medium-sized heavy-bottomed saucepan and stir in the sugar. Stir until melted and bring the mixture to the boil while stirring occasionally. Simmer slowly for 1 minute. Remove from the heat, stir in the cream and vanilla essence and continue simmering until the sauce thickens slightly, about 5 minutes. Cool slightly and serve with the date pudding and a scoop of ice cream. Serves 6-8.
 

Read more on: bake  |  fruit
 

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