Ingredients
Method
- Preheat the oven to 180C and lightly grease your dish.
- Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes.
- Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps.
- Beat in an egg and keep beating until completely incorporated, then do the same with the other egg.
- Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
- Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
- Pour into the greased dish and bake for 25-30 minutes until firm to the touch.
For the sauce, put the butter, sugar and treacle in a pan over a low heat, stirring until melted.
- Add the cream and stir until smooth.
- Bring to a gentle boil and cook for 2-3 minutes.
- Pour the sauce over the pudding and serve with extra cream.
Nutrition
Notes
For an extra layer of flavour, consider adding a pinch of ground ginger or cinnamon to the sponge mixture.
If you don't have black treacle, dark corn syrup or molasses can be used as a substitute, though the flavour will be slightly different.
This pudding can be made ahead and gently reheated. The sauce can also be prepared in advance and stored in the fridge, then warmed before serving.
If you don't have black treacle, dark corn syrup or molasses can be used as a substitute, though the flavour will be slightly different.
This pudding can be made ahead and gently reheated. The sauce can also be prepared in advance and stored in the fridge, then warmed before serving.