For all that today is gloriously bright and Spring like this past weekend was still a bit on the chilly side and therefore a warming, indulgent desert was called for. As I was home in Cork I browsed through the cast collection of cookbooks there and found this little gem in one of Rachel Allen’s Bake! I figured this would work well gluten free as the tea soaked dates would add moisture to the pudding where GF baking can sometimes be a bit dry and if all went awry then the toffee sauce poured over the top would hide a multitude of sins. Luckily this worked really well with GF flour and went down a treat.
This is a really simple recipe to make and takes just a few minutes to prep and it takes 45 minutes to bake so it is perfect if you want to prep it right before dinner so the finished pudding will be warm and ready to go at the end of the meal. The toffee sauce is fool proof and takes about ten minutes to make.
225grams stoned dates , chopped
250ml black tea
100grams unsalted butter, softened
175grams soft light brown sugar (Rachel Allen uses golden caster sugar but for an extra toffee flavour I used the light brown sugar)
3 large eggs
1 teaspoon of mixed spice
1 teaspoon of vanilla extract
225grams Doves Farm Gluten Free Self -Raising Flour
3/4 teaspoon of bicarbonate of soda
Pre-heat the oven to 180C/350F/Gas Mark 4.
- Butter and line an 8 inch tin with parchment paper
- Put the chopped dates and black tea in a saucepan and bring to the boil, cook for a few minutes until the dates are softened and then remove from the heat and put to one sides, the dates will absorb the tea so don’t worry if the mix starts to look dry.
- Beat the butter until it is soft and then add the brown sugar and continue beating until the mix is light and fluffy.
Beat in the eggs one at a time and then beat in the vanilla extract and spices. The batter will be quite liquid but don’t worry, this is fine.
- Fold in the date mixture, the tea will have been absorbed by now but add any liquid that is in the pot.
- Sift in the flour and bicarbonate of soda and fold until mixed.
Pour the mixture into the prepared tin and bake for about 45 minutes until the top is just firm to the touch and a skewer comes out clean when inserted into the middle. I moved my tim on to the middle shelf of the oven after 30 minutes as the top was browning to quickly.
- Allow the pudding to stand in the tin for about 5 minutes then tip it out and place it on your serving plate.
250grams soft light brown sugar
275grams golden syrup
225ml double cream
1/2 teaspoon of vanilla extract
- Put all the ingredients in a saucepan and cook over a high heat for about 5 minutes, stirring regularly until all the ingredients have melted and the sauce has thickened. This recipe couldn’t be easier.
I sliced the pudding and plated individual portions before pouring over some sauce, but you could serve the whole pudding on a plate with a high lip (to catch the sauce) and pour over the sauce and slice at the table. Put the remaining sauce in a heatproof jug and serve alongside the pudding as people will definitely ask for more.
Serve the pudding with ice cream or whipped cream. If you don’t finish this in one go then wrap the pudding in cling-film and store the pudding and the sauce in the fridge. Both will reheat very well.