Although this is not a ‘healthy’ recipe I thought I would still post it as people rave about it every time I make it. This warm, sweet and sticky number will have you licking your fingers and scraping the plate, no joke!
This is my husband’s absolute favourite dessert so I make it quite regularly, through out the years I have tried many different recipes and I find this one to be the best! I will not take credit for it as it is the Jamie Oliver version, however if you are looking for a healthy pudding alternative check out my ‘Bread-ing” recipe.
– 225g stoned pitted dates
– 1 tsp bicarbonate of soda
– 85g butter (unsalted and softened)
– 170g caster sugar
– 2 large eggs
– 170g self raising flour
– 1/4 tsp ground mixed spice
– 1/4 tsp ground cinnamon
– 2 tbs Ovaltine
– 2 tbs natural yoghurt
– 115g butter (unsalted)
– 115g muscovado sugar
– 140ml double cream
You also need baking parchment paper and a rectangular ovenproof loaf dish.
– Preheat your oven to 180ºC
– Place the dates in a bowl with the bicarbonate of soda and cover with boiling water. Leave to stand for a couple of minutes to soften, then drain. Mix the dates in a food processor until you have a purée.
– While the dates are being soaked, cream your butter and sugar until pale using a wooden spoon, add the eggs, flour, mixed spice, cinnamon and Ovaltine.
– Mix together well, then fold in the yoghurt and your puréed dates.
– Pour the mixture into a lined ovenproof container (use baking paper)
– Place it in the preheated oven for 35 minutes. Now this is the tricky one, remember it is pudding so the consistency needs to be mushy and soft on the inside, when you pull it out it might give you the impression that it is under done but trust me it is not. I have made the mistake many times to leave it in for longer and you will have a very well cooked date bread instead (which is not bad at all) however you are looking for a soft and gooey center.
While the pudding is in the oven, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.
Serve warm with the toffee sauce on the side.
TIP: In the rare case you have left overs, you can keep it in the fridge for about one week, you can heat it up in the microwave and enjoy again!