Ingredients
- 200 gmedjool dates, pitted and roughly chopped (for the pudding)
- 1 cupboiling water (for the pudding)
- 45 gcold butter, cubed (for the pudding)
- 70 gdemerara sugar (for the pudding)
- 70 gdark brown sugar (for the pudding)
- 1 tspbicarbonate of soda (for the pudding)
- Pinchsea salt (for the pudding)
- 2 largefree-range eggs (for the pudding)
- 130 gflour (for the pudding)
- 2 TbspStaffords Bourbon Vanilla Extract with Seeds (for the pudding)
- 300 gmuscovado sugar (for the sauce)
- 1-2 totsbrandy or rum (for the sauce)
- 150 gbutter (for the sauce)
- 1 Tbspmolasses (for the sauce)
- 375 mldouble thick cream, divided (for the sauce)
- 2 tspStaffords Bourbon Vanilla Extract with Seeds (for the sauce)
- To servesoftly whipped cream with Staffords Bourbon Vanilla Extract with Seeds
- For greasingbutter
Made with Staffords
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Method
Preheat the oven to 180°C and lightly grease a 30 x 20 cm baking dish with butter.
Put the dates in a bowl and cover with the boiling water to soften.
In a food processor, combine the butter, both sugars, bicarbonate of soda and salt and pulse to combine. Add the eggs, flour and vanilla and pulse until well combined. Finally add the dates and pulse until smooth, but do not overwork.
Pour the mixture into the prepared dish and bake for 30-35 minutes, until just firm to the touch and a cake tester comes out clean.
While the pudding is baking, make the sauce. Combine the muscovado sugar, brandy, butter and half the cream in a medium saucepan and heat gently. When the sugar has completely dissolved, turn up the heat, add the molasses and simmer for a few minutes until a rich toffee colour. Remove from the heat, stir in the rest of the cream and the vanilla, and keep warm.
As soon as the pudding is out of the oven, prick it all over with the cake tester and pour half the sauce over so it is entirely covered with a thick, sticky glaze. Return to the oven and grill for 2 minutes until bubbling.
To serve, spoon generous scoops into bowls with a dollop of softly whipped vanilla cream, and serve the remaining sauce on the side for extra drizzling.
