Serves 6-8
150g chopped dates
100g dark chocolate
100g butter, softened
150g light brown sugar
3 eggs
225g plain flour
1tsp bicarbonate of soda
1tsp baking powder
Toffee sauce
275g golden syrup
275g light brown sugar
100g butter
225ml cream
1/2tsp vanilla extract
Preheat the oven to 180, gas mark 4. Grease the sides of a 20cm spring form tin and line base with greaseproof paper.
Put 300ml boiling water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water.
Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs, 1 at a time, then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and soaking liquid and mix well.
Pour the mixture into the tin and bake in the oven for 1 hour, or until a skewer comes out clean when inserted into the centre.
Allow to cool slightly before transferring to a plate.
Meanwhile, for the toffee sauce, put all the ingredients into a heavy based saucepan on a high heat and boil for 4-5 mins, stirring regularly, until smooth.
To serve the pudding, place it on a large warm serving plate and pour some of the hot toffee sauce over the top. Serve the remaining toffee sauce in a jug or a bowl on the side.
150g chopped dates
100g dark chocolate
100g butter, softened
150g light brown sugar
3 eggs
225g plain flour
1tsp bicarbonate of soda
1tsp baking powder
Toffee sauce
275g golden syrup
275g light brown sugar
100g butter
225ml cream
1/2tsp vanilla extract
Preheat the oven to 180, gas mark 4. Grease the sides of a 20cm spring form tin and line base with greaseproof paper.
Put 300ml boiling water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water.
Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs, 1 at a time, then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and soaking liquid and mix well.
Pour the mixture into the tin and bake in the oven for 1 hour, or until a skewer comes out clean when inserted into the centre.
Allow to cool slightly before transferring to a plate.
Meanwhile, for the toffee sauce, put all the ingredients into a heavy based saucepan on a high heat and boil for 4-5 mins, stirring regularly, until smooth.
To serve the pudding, place it on a large warm serving plate and pour some of the hot toffee sauce over the top. Serve the remaining toffee sauce in a jug or a bowl on the side.
No comments:
Post a Comment