Ingredients
- 260g pitted dates
- 80g unsalted butter
- 170g muscovado sugar (light)
- 2 eggs
- 1/2 tsp sodium bicarb
- 180g self raising flour
- 1/2 tsp all spice
- 1/2 tsp cinnamon powder
- 2 drops vanilla extract
- For the sauce:
- 150g unsalted butter
- 25ml Calvados
- 120g muscovado sugar
- 170ml double cream
- 1/2 tsp vanilla extract
- Serve with softly whipped cream
- For the pudding: Cover the dates with boiling water and allow to soften for five minutes. Pour off the water and transfer the dates to a chopping board and chop roughly with a knife.
- Mix the butter and sugar in a mixing bowl until light and add the eggs one at a time.
- Add the remaining ingredients, and mix well. Transfer to a medium sized non-stick baking tin (20x30cm) and bake for 25 minutes at 180C (until the centre is cooked) and take out to cool. Cut into squares when cooled.
- For the sauce: Add all the ingredients into a pot and bring to a simmer for 10 minutes (until thick).
