Yields12 Servings
 250 g dried, stoned dates
 75 g softened butter
 175 g light muscovado sugar
 2 medium eggs, beaten
 ½ tsp bicarbonate of soda
 175 g self-raising flour
 1 tsp mixed spice
 ½ tsp vanilla extract
For the sauce
 100 g light muscovado sugar
 100 g butter
 150 ml carton double cream
 1 tsp vanilla extract

Preheat the oven to 180C/Gas4; lightly grease a 20cm x 30cm tin at least 2.5cm deep


Roughly chop the dates and put in a pan with 250ml boiling water; bring to the boil then cook for 2-3 minutes to just soften; pour into a large shallow bowl and mash with a fork


Beat the butter and sugar until light and creamy; gradually add the eggs and beat well; add the bicarbonate of soda to the dates – it will foam up – stir well then add to the cake mixture with the flour, spice and vanilla and beat with a wooden spoon until combined


Pour the mixture into the tin and bake for 25 minutes or until the mixture feels frim to the touch in the centre


To make the sauce, put all the ingredients into a pan and bring to the boil, cook for 1-2 minutes until thickened slightly; allow to cool then reheat when ready to serve; drizzle a little over the top of the pudding and serve the remainder alongside it is a jug

Shopping cart


No products in the cart.

Continue Shopping