Ingredients
- 90 grams butter, softened plus extra for greasing
- 150 grams Muscovado sugar
- 2 eggs, beaten
- coffee essence (about 1 T)
- 175 grams self-rising flour
- 174 grams stoned dates, coarsely chopped
- 90 grams, roughly chopped walnuts
- 175 ml hot water
- Toffee Sauce
- 125 grams butter
- 175 grams light muscovado sugar
- 6 T double cream
- 60 grams walnuts, roughly chopped
- Deep 7 inch square cake tin
Details
Preparation
Step 1
1 Butter the cake tin and line the bottom with baking parchment
2 Put the butter, sugar, eggs, coffee essence, flour and baking powder into a large bowl
Beat well until smooth and thoroughly mixed
3 Stir in dates and walnuts, then the measured hot water
Pour the mixture into the tin
Bake in a preheated oven at 350 degrees (180 degrees centigrade, gas 4) for 45-50 minutes until the pudding is well risen, browned otop and springy to the touch
5 About 10 minutes before the pudding is ready, make the toffee sauce
Put the butter and sugar into a small saucepan, heat gently, stirring until the butter has melted and the sugar is dissolved
Stir in the cream and walnuts and beat gently, to warm through
6) Cut the pudding into 8 even sized squares and transfer to serving plates
Spoon the toffee sauce and serve alt once
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