For the pudding

  • 200g medjool dates, stones removed and roughly chopped
  • 100g unsalted butter, softened, plus extra for greasing
  • 150g dark muscovado sugar
  • 2 large eggs
  • 100ml semi-skimmed milk
  • ½ tsp vanilla extract
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp mixed spice
  • 1 tsp baking powder

For the sauce

  • 100g unsalted butter
  • 50g light muscovado sugar
  • 50g dark muscovado sugar
  • 200ml double cream


  1. 1

    Place the chopped dates in a small bowl and pour over 175ml boiling water. Leave to soak for 15-20 minutes, until soft, then mash with a fork, retaining the water. Preheat the oven to 180°C/gas mark 4 and grease a two-litre baking dish.

  2. 2

    Beat the softened butter together with the sugar until fluffy. Mix the eggs with the milk and vanilla in a small jug and gradually add to the butter mixture, beating well between each addition. Fold through the flour, bicarbonate of soda, mixed spice and baking powder. Add the mashed dates and stir through. Transfer to the dish and bake for 40-45 minutes, until risen and a skewer inserted in the middle comes out clean.

  3. 3

    For the sauce, place the butter and sugars in a small saucepan over a low heat until melted, then turn up the heat and cook for 2 minutes. Add the double cream and cook for a further minute, until slightly thickened, then serve with the pudding.

Nutritional Details

Each serving provides
  • Energy 1897kj 453kcal 23%
  • Fat 27.7g 40%
  • Saturates 16.3g 82%
  • Sugars 34.2g 38%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 1595kj/381kcal

Each serving provides

46.1g carbohydrate 1.7g fibre 4.2g protein

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