Lily brought this recipe home with her, but not to use for afternoon tea, as it can't be eaten with fingers. It is, however, a great dessert dish. Note that in Britain, "pudding" is another word for dessert. This is more of a cake with sauce on the side than what Americans call pudding.
- 200 grams pitted dates
- 150 milliliters hot tea, made with 1 tea bag
- 150 grams unsalted butter, softened
- 200 grams dark brown sugar
- 3 eggs, at room temperature
- 200 grams all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 100 grams unsalted butter
- 200 grams dark brown sugar
- 150 milliliters 10 percent cream (heavy cream)
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Preheat oven to 350 degrees (F).
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Line a 20-centimeter square cake tin with parchment paper.
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Chop the dates into small pieces, then add to the hot tea. Put to one side to soak for 15 minutes.
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Cream together the softened butter and brown sugar in a large bowl, until pale and light. Add the eggs one at a time, beating well between each addition.
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Sift the flour, baking powder, and baking soda onto the butter mixture and then fold in with a rubber spatula until all of the flour is combined. Fold in the dates, along with any tea that hasn't soaked in, until you have a creamy cake batter.
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Pour into the prepared cake tin and bake 35 - 40 minutes, or until the cake is a deep golden brown.
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While the cake is in he oven, make the toffee sauce.
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Melt the butter in a small pan, then add the brown sugar and cream. Cook over a low heat, stirring every now and then, until the sugar has dissolved. Once the sauce is smooth, increase the heat and let it bubble for a couple of minutes.
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Let the cake cool for 5 minutes in the tin before turning out and cutting into squares. Serve warm with the hot toffee sauce.