Ingredients

The following ingredients have 6 Servings
  • 55g/2oz butter, plus extra for greasing
  • 170g/6oz demerara sugar
  • 1 tbsp golden syrup
  • 2 free-range eggs
  • 2 tbsp black treacle
  • 200g/7oz self-raising flour, plus extra for flouring
  • 200g/7oz pitted dates
  • 290ml/10fl oz boiling water
  • 1 tsp bicarbonate of soda
  • ½ tsp vanilla extract
  • 110ml/4fl oz double cream
  • 55g/2oz butter, diced
  • 55g/2oz dark muscovado sugar
  • 2 tbsp black treacle
  • 1 tbsp golden syrup
  • vanilla ice cream, to serve

Instruction

  • Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
  • Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
  • Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
  • Pour the date mixture into the pudding batter and stir until well combined.
  • Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.
  • To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
  • To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.