Date Pudding
Incredibly moist cake with a rich toffee sauce.
Ingredients
Cake
225 g fresh dates, stoned
1 teaspoon baking soda
85 g butter, softened
170 g caster sugar
2 eggs
vanilla
170 g self-raising flour
¼ teaspoon ground cinnamon
2 tablespoons yoghurt
Sauce
115 g butter
115 g brown sugar
140 ml whipping cream
Method
Cake
Preheat the oven to 180ºC/350ºF.
Put the dates in a bowl with the bicarbonate of soda and cover with 200ml of boiling water. Leave to stand for a couple of minutes to soften, then drain.
Blitz the dates in a food processor until you have a purée.
Meanwhile, cream your butter and sugar until pale.
Add the eggs, vanilla, flour, and cinnamon. Mix well, then fold in the yoghurt and puréed dates.
Pour into a buttered cake pan and bake for 35 minutes.
Sauce
Place the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in color.
Pour the toffee sauce over the cake.
