This is one of my favourite desserts. A lovely homely pudding which simply could not fail to warm every part of your body. The rich, creamy toffee is just delicious with the light, sweet and spongy cake it covers. Delicious beyond belief. A word of caution though is to not eat too much before hand. This dessert is quite heavy and rich and will easily tip you over the comfort gorge if you’re trying to squeeze it in after a large main course. You have been warned.
For the pudding:
100g caster sugar
40g butter (unsalted)
1 large egg
100g self raising flour
1 teaspoon baking powder
100g pitted dates (finely chopped)
For the toffee sauce:
100g demerera sugar
25g butter (unsalted)
100ml double cream
Preheat the oven to 200ºC.
In a small pan, bring the water to a boil then add the chopped dates. Boil for 2 minutes then remove from heat and leave in the pan.
In a large bowl, beat together the butter and sugar until creamy. Beat in the egg until light and creamy. Stir in the flour and baking powder until well combined then pour in the dates with its liquid. Stir well until you a have a gloopy texture. Pour the batter equally into four lightly buttered ramekins or into one lightly buttered 20cm cake tin. Bake for 30-35 minutes until set and a skewer when pierced into the centre comes out clean. Cool slightly and eat warm.
To make the sauce:
Place a saucepan over a moderate heat and sprinkle in the sugar. When the sugar begins to melt gently stir, removing the pan from the heat if it gets too hot. When the sugar is completely melted and is a rich golden brown colour add the butter and stir well. Add the cream and continue stirring well over the heat until all the toffee is incorporated. Simmer for 2-3 minutes until the texture is like double cream. Remove from the heat and cool for 3-4 minutes before serving.
Serve each cake with a generous pouring of toffee sauce. You can also serve alongside cream or ice-cream.