Serves 4, Preparation time 20 minutes, Cook time 35 minutes.
Ingredients :
85g/3oz Sugared stoned chopped dates
85g/3oz Light soft brown sugar
45g/1.5oz Unsalted butter
1 Egg
115g/4oz Juvela gluten free white mix
1 tsp Baking powder
1 tsp Bicarbonate of soda
1 tsp Vanilla extract
For the Toffee Sauce
150g/5.5oz Demerara sugar
85g/3oz Unsalted butter, softened
4 tbsp Double cream
1 Heat the oven to 180C/gas 4. Butter a 16 x 12 cm (6.5 x 5in) ovenproof dish.
2 Put the dates in a bowl and pour over just enough boiling water to cover them.
3 In a separate bowl, cream together the brown sugar and butter. Beat the egg into the creamed mixture with some of the Juvela mix and baking powder before adding the rest of the Juvela mix.
4 Add the bicarbonate of soda and the vanilla extract to the drained dates and then stir into the creamed mixture until well mixed. Pour into the ovenproof dish and bake in the oven for 30–35 minutes or until well risen and a cake skewer when inserted comes out clean.
5 Just before the pudding is cooked, make the toffee sauce. Heat the grill to hot. Put the Demerara sugar, butter and cream into a saucepan and heat gently. Let simmer for 3 minutes. Remove the pudding from the oven, pour half the sauce and place under grill until it bubbles.
6 Serve the pudding while hot with the remaining sauce poured over the top or alongside as an accompaniment.
