Ingredients
Units
Scale
the sponge
- 100g (3 1/2oz) chopped dates
- 2.5ml (1/2 tsp) vanilla extract
- 35g (1oz) softened butter, plus extra for greasing
- 65g (2oz) Demerara sugar
- 1 egg, beaten
- 5ml (1 tsp) black treacle
- 75g (2 1/2oz) self-raising flour
- 2.5ml ((1/2 tsp) bicarbonate of soda
- 60ml (4 tbsp) milk
the sauce
- 25g (1 oz) butter
- 75g (5 tbsp) dark soft brown sugar
- 120ml (4fl oz) double [heavy] cream
- 15ml (1 tbsp) black treacle
Instructions
- Preheat the oven to 180°C/fan 160°C/gas 4.
- In a small bowl, soak the dates with the vanilla extract in 100ml () boiling water for 5 minutes, then drain and mash.
- Cream together the butter and sugar. Mix egg into the butter mixture, then beat in the treacle.
- Fold in one third of the flour and all the bicarbonate of soda. Add half the milk and repeat, continuously adding the milk and flour until it is all used. Then stir in the mashed dates. Spoon the pudding mixture into buttered ramekins and bake for 20 to 25 minutes.
- To make the sauce, put the butter, sugar and half the cream in a pan. Bring to the boil and simmer for about 5 minutes until the sugar has dissolved. Stir in the black treacle, turn up the heat and let the mixture simmer for 2 to 3 minutes, stir occasionally. Remove from the heat and stir in the remainder of the cream.
- To serve, turn the puddings out on to a plate. Pour the toffee sauce over the top.
Notes
- Serve with custard, vanilla ice cream or crème fraîche.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 313
- Sugar: 35 g
- Sodium: 143 mg
- Fat: 9.7 g
- Saturated Fat: 5.7 g
- Carbohydrates: 47.6 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 59 mg