- Preparation
- 15 min
- Cooking
- 25–35 min
- Chilling / resting
- Cool if storing
- At service
- 10–15 min reheating
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 150 g pitted dates
- 180 ml water
- 0.5 tsp bicarbonate of soda
- 100 g butter
- 160 g dark brown sugar
- 1 whole egg
- 110 g self-raising flour
- 150 ml double cream
Method
- Heat oven to 180°C / 160°C fan. Grease a small approximately 18cm square baking dish. Chop dates, pour over boiling water and stir in bicarbonate. Leave 10 minutes and mash.
- Beat half the butter with 60g of the sugar per four servings. Beat in egg, fold in flour and date mixture. Bake 25–35 minutes until a skewer comes out without raw batter.
- Simmer the remaining butter and sugar with the cream for 3–4 minutes. Serve warm sauce over the pudding.
Bake the day before and refrigerate once cool. Reheat covered until steaming hot; warm sauce separately. Quantities and tin size need testing together.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Egg, Wheat / gluten. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.