Sticky Date Pudding With Warm Toffee Sauce

"Sticky Date Pudding"
 
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Ready In:
1hr 35mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Preheat oven to 350°F (180 °C). Line an 8-inch (20 cm) square baking pan with parchment paper. Half-fill a larger baking pan with hot water.
  • For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes. Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
  • In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
  • In a separate bowl, sift together the flour, baking powder, ground ginger and salt. Use a spoon to work this into the egg mixture. Finally, add the date mixture and combine all the ingredients well.
  • Pour the mix into the prepared baking pan and place the pan in the water bath. Bake for 20 minutes, then reduce oven temperature to 300°F (150 °C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle. Cut in 8 squares.
  • For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat. Add the cream, vanilla, and rum, simmer for 5 minutes until thickened slightly.
  • Serve the pudding warm with warm toffee sauce and vanilla ice cream.

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