The taste that rocks my face :)
200g dried dates, stoned and chopped
250ml black tea (not too strong)
1/2 tsp bicarbonate of soda
85g unsalted butter
175g self-raising flour
1 tsp mixed spice
175g goldencaster sugar
For the toffee sauce you need:
100g light muscovado sugar
100g unsalted butter
142ml carton cream
Chop the dates. Put them and the tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
Beat the butter and caster sugar until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture.
Pour into a buttered ovenproof dish or brownie tin.
Bake for 30-35 minutes.
Make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved.
Cook until the sauce is a lovely toffee colour.
Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.
Recipe from my friend who found it in Olive Magazine, October 2005.