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Ingredients
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For the Pudding
For the Toffee Sauce
For the Custard
Method
For the Pudding
- 1
Prepare Dates
Chop the dates and place them in a bowl. Pour boiling water over the dates and add baking soda. Let it sit for about 10 minutes to soften.
- 2
Cream Butter and Sugar
In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
- 3
Add Eggs and Vanilla
Beat in the eggs, one at a time, along with the vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, sift together the self-raising flour and salt.
- 5
Mix Everything Together
Gradually fold the dry ingredients into the butter mixture. Once combined, fold in the softened dates along with their soaking water.
- 6
Bake the Pudding
Pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for 30-35 minutes or until a skewer inserted comes out clean.
For the Toffee Sauce
- 7
Prepare Toffee Sauce
In a saucepan, combine the brown sugar, unsalted butter, and heavy cream. Cook over medium heat, stirring until the mixture boils and thickens slightly.
- 8
Simmer Sauce
Let it simmer for about 5 minutes, then remove from heat and set aside.
For the Custard
- 9
- 10
- 11