Woman’s Weekly invites you to try this classic British pudding packed with delicious dates and topped with a sticky toffee
Prep time: 40 mins
Cooking time: 50 mins
Total time: 1 hr 30 mins
Skill level: Bit of effort
Costs:Cheap as chips
- 200g (7oz) pitted dates, finely chopped
- 1 level tsp bicarbonate of soda
- 100g (3½oz) butter, softened
- 125g (4oz) dark brown muscovado sugar, sifted
- 2 medium eggs
- 150g (5oz) self-raising flour
- ½ tsp vanilla extract, optional
- Cream or crème fraîche, to serve
FOR THE TOFFEE SAUCE:
- 60g (2oz) butter
- 90g (3oz) dark brown muscovado sugar
- 4 tbsps double cream
- Dash of vanilla extract, optional
- 6 large dariole moulds,well-buttered and dusted with flour
- Set the oven to Gas Mark 4 or 180°C. Put the dates in a bowl with the bicarbonate of soda and pour over 200ml (7fl oz) boiling water. Leave to stand for 5 mins.
- Put the butter and sugar in a mixing bowl and beat until light and fluffy, using an electric whisk. Beat in the eggs, and then fold in the flour and vanilla extract, if using. Beat in the date mixture. Spoon the mixture into the tins. Put on a baking sheet and bake for 40 mins, until springy to the touch. Leave in the tins for 10 mins.
- Meanwhile, make the sauce: Put the butter, sugar and cream in a pan over a medium heat and stir until the sugar dissolves. Leave for 5-10 minutes to thicken.
- Turn out the puddings and spoon sauce over. Serve with whipped cream or crème fraîche.