For the pudding
- 150g pitted dates roughly chopped
- 75g sultanas or raisins
- 250ml freshly brewed coffee
- 100g unsalted butter, softened
- 175g dark brown sugar
- 3 medium eggs
- 1tsp vanilla extract
- 225g self raising flour
- 3/4 teaspoon of bicarbonate of soda
- 60g butter
- 125g dark brown sugar
- 140g golden syrup
- 115g double cream
- 1/2 teaspoon vanilla extract
This is both a cake and a pudding. Dates and sultanas are gently simmered in freshly brewed coffee. You can double up on the toffee sauce if serving the pud all at once. But it will save and even freeze, in a shallow baking dish, like this Joseph and Joseph nesting dish which is what I baked it in. Very useful.
Using dark brown sugar helps give this sauce a rich toffee taste.
Make the pudding
Preheat the oven to 180 deg fan assisted. Grease a shallow 2.5L ovenproof dish with butter.
Place the chopped dates, sultanas and coffee in a saucepan over a high heat and gently bring to the boil. Turn down the heat and simmer for a few mins to soften the fruits. Stir occasionally. Remove from the heat and leave to one side to cool.
Beat the butter and sugar together with an electric mixer until well combined and lighter in colour. Scraping down the sides of the bowl at intervals.
Add the eggs, one at a time, adding a little flour each time. Mix until well combined, scraping down the sides of the bowl.
Add the remaining flour, bicarbonate of soda, vanilla extract and the cooled dates and sultana mix.
Mix until well combined.
Pour the mixture into the prepared dish and bake for 35 – 40 mins or until baked, testing the centre of the sponge with a skewer until it comes out clean.
Take out of the oven.
Make the sauce
While the pudding is baking, make the sauce.
Place all the ingredients in large saucepan and gently bring to the boil for 2 – 3 mins, continue stirring until it has thickened. Serve warm.
Will keep in the fridge for a few days.
Double up this mixture if you are serving all the pudding in one serving. Other wise, make fresh sauce when needed.