Ingredients:
350g chopped dates
375ml water
For the Sponge:
450g strong plain flour
350g dark brown sugar
110g unsalted butter
3 medium eggs, beaten
1 tbsp baking powder
1 tsp bicarbonate of soda
For the Toffee Sauce:
640ml double cream
350g caster sugar
110g glucose syrup (or honey)
110g unsalted butter
Method:
Combine the dates and the water in a saucepan and simmer on a low heat for 15 minutes, or until the dates are tender and the water has almost all evaporated away. Transfer the mixture to a food processor and render to a smooth paste.
For the toffee sauce combine half the cream with all the other ingredients in a heavy pan. Mix well then bring to a boil, stirring all the time with a wooden spoon. Continue to boil the mixture until it turns a golden brown then remove from the heat. Allow to cool then whip-in the remaining cream into the mixture.
For the sponge, cream together the butter and sugar until light and creamy. Now add the egg a little at a time, beating it in well after each addition. Sift the flour, baking powder and bicarbonate of soda into the creamed butter then add the date purée. Mix thoroughly.
Pour the toffee sauce into the base of a pudding bowl then add the sponge mix on top. Place a lid (or baking parchment) on top of the bowl then cover with a double layer of foil. Place in a roasting tin and half-fill this with boiling water before placing in an oven pre-heated to 190°C. Bake for between 60 and 90 minutes (depending on the size of the bowl), adding more water to the roasting tin, as necessary.
To serve, unwrap the bowl then invert onto a plate so that the toffee sauce flows down the sides of the pudding. Serve hot with custard.
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