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Ingredients
150g chopped pitted dates
1 tsp bicarbonate of soda
100ml Fairtrade espresso strength coffee (brewed or powder)
100g butter, softened, plus extra for greasing
100g Fairtrade dark brown soft sugar
2 British Blacktail Medium Free Range Eggs
1 tbsp golden syrup
175g self-raising flour
75ml milk
For the toffee sauce
80g unsalted butter
120g Fairtrade dark brown soft sugar
150ml double cream
1 tsp instant coffee powder
Method
Preheat the oven to 190ºC, gas mark 5. Grease a 1.5L ovenproof dish with butter. Place the dates into a small bowl with the bicarbonate of soda. Pour over the coffee, stir and leave to soak while you make the pudding batter.
Beat the butter and sugar together with a wooden spoon or electric hand whisk in a large bowl for a few minutes, until light and fluffy. Add the eggs one at a time, beating well between each addition, then add the golden syrup. Stir in the flour until well incorporated, then pour in the milk. Fold the soaked dates, along with any excess soaking liquid, into the batter. Pour the mixture evenly into the buttered dish and bake for 40-45 minutes until risen, golden and firm.
While the pudding bakes, make the sauce by combining all the ingredients in a small saucepan. Stir constantly over a low heat until the butter melts, then turn the heat up to medium and allow to bubble for 2-3 minutes.
Once the pudding has come out of the oven, use a skewer to punch holes through the top of the sponge. Pour the warm coffee caramel sauce over the pudding and leave to soak in for 10 minutes before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,180kJ/ 522kcals
Fat
30g
Saturated Fat
18g
Carbohydrates
58g
Sugars
42g
Fibre
2.1g
Protein
5g
Salt
0.8g
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