Pudding - Sticky Date Pudding With Toffee Sauce And Cream (Beci Coombes)
INGREDIENTS
PUDDING
�?250g dates chopped
�?420 ml water
�?1 ½ tsp baking powder
�?1 tsp fresh grated ginger
�?85g butter
�?230g soft brown sugar
�?3 eggs
�?170g self-raising flour
�?mixed spice
SAUCE
�?170g soft brown sugar
�?140g butter
�?450 ml thick double cream
�?1/3 of a cup of golden syrup
�?Juice of half a lemon
�?thick cream, to serve
METHOD
1. Line a 23 cm square tin with grease proof paper.
2. In a pan, bring the dates to the boil with the water then take the pan off the heat. Add the baking powder and ginger.
3. Let it stand for five minutes then coarsely mash dates with potato masher.
4. In a big bowl, cream the butter, sugar, eggs and flour. Add the date mixture and a spoonful of mixed spice. Add the mixture to the tin and bake for 40 minutes at 180 degrees Celsius.
5. Make the sauce 10 minutes before serving. Melt together the brown sugar, butter, cream, golden syrup and lemon juice and bring to boil for 3 minutes or until thick.
6. To serve, cut out a square of the cake, brush the top and sides with sauce for gloss. Then pour over sauce and serve with a dollop of cream.
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