• •200 g pitted dates (Medjool, roughly chopped)
• •200 ml boiling water
• •1 tsp bicarbonate of soda
• •50 g butter (softened, for sponge)
• •150 g dark muscovado sugar (for sponge)
• •2 pieces large eggs
• •1 tsp vanilla extract
• •175 g self-raising flour
• •100 g butter for toffee sauce
• •175 g dark muscovado sugar for sauce
• •200 ml double cream (for toffee sauce)

Instructions

1. 1

   Preheat oven to 180°C (fan 160°C). Grease and line a 20cm square baking tin.

2. 2
   Ingredients for this step:

   • •200 g pitted dates
   • •200 ml boiling water
   • •1 tsp bicarbonate of soda

   Place chopped dates in a bowl, pour over boiling water, stir in bicarbonate of soda. Leave to soak 10 minutes, then mash roughly with a fork.

   ⏱️ Timer: 10:00

3. 3
   Ingredients for this step:

   • •1 tsp vanilla extract
   • •2 pieces large eggs
   • •50 g butter
   • •150 g dark muscovado sugar

   Cream together softened butter and 150g muscovado sugar until fluffy. Beat in eggs one at a time with a spoonful of flour each. Stir in vanilla.

4. 4
   Ingredients for this step:

   • •175 g self-raising flour

   Fold in remaining flour, then stir in the date mixture including all liquid.

5. 5

   Pour into the tin and bake 30-35 minutes until risen and firm, and a skewer comes out clean.

   ⏱️ Timer: 35:00

6. 6
   Ingredients for this step:

   • •100 g butter for toffee sauce
   • •200 ml double cream
   • •175 g dark muscovado sugar for sauce

   Make the toffee sauce: melt 100g butter, add 175g muscovado sugar, stir until dissolved. Pour in cream, bring to a gentle boil.

7. 7

   Simmer the sauce 3-4 minutes, stirring constantly, until thickened and glossy.

   ⏱️ Timer: 4:00

8. 8

   Poke holes in the baked pudding with a skewer. Pour half the toffee sauce over and let it soak in for 5 minutes.

   ⏱️ Timer: 5:00

9. 9

   Cut into squares and serve warm with remaining toffee sauce and vanilla ice cream.