Ingredients:

  • 8 oz / 225 g Dried Medjool Dates, Pitted and finely chopped
  • 1 cup / 240 ml Hot Water or Strong Black Tea
  • 1 tsp / 5 g Bicarbonate of Soda (Baking Soda)
  • 4 oz / 115 g Unsalted Butter (softened, plus extra for greasing)
  • 4 oz / 115 g Light Brown Sugar, packed
  • 2 Large Eggs, Lightly beaten
  • 6 oz / 170 g Self-Raising Flour (or All-Purpose + 1 tsp baking powder), Sifted
  • 2 Tbsp / 30 ml Black Treacle (Molasses)
  • 4 oz / 115 g Unsalted Butter, Cubed (for sauce)
  • 4 oz / 115 g Dark Brown Sugar, packed (for sauce)
  • 6 fl oz / 175 ml Double Cream (Heavy Cream) (for sauce)
  • ½ tsp / 2.5 g Sea Salt Flakes (for sauce)

Instructions:

  1. Preheat oven to 350°F / 180°C / Gas Mark 4. Grease and line your chosen cake tin or ramekins with parchment paper. Place the chopped dates in a small saucepan with the hot water/tea. Bring briefly to a boil, then remove from heat. Stir in the Bicarbonate of Soda. The mixture will fizz and thicken, softening the dates significantly. Set aside to cool slightly.
  2. In a large bowl, cream the softened butter and brown sugar until pale, light, and fluffy (2–3 minutes with an electric mixer). Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the black treacle. Gently fold in the sifted flour using a spatula until just combined. Stir the slightly cooled date mixture into the batter until evenly distributed. Do not overmix.
  3. Pour the batter into the prepared tin. Bake for 35–40 minutes (or 25–30 minutes for ramekins), until a skewer inserted into the centre comes out clean.
  4. While the pudding is baking, combine the butter and brown sugar in a saucepan over medium heat. Stir constantly until the butter is completely melted and the sugar has dissolved. Bring the mixture to a rolling boil and let it bubble for exactly 1 minute. Remove the pan from the heat and immediately whisk in the double cream until smooth. Stir in the sea salt flakes. Keep the sauce warm.
  5. When the pudding is pulled from the oven, immediately use a skewer or fork to prick holes all over the surface. Pour about half of the warm salted caramel sauce directly over the hot pudding. Allow it to soak for 5–10 minutes. Serve immediately, sliced or directly from ramekins, with the remaining warm sauce poured generously over each portion.