175g medjool dates, stoned and roughly chopped
1 tsp bicarbonate of soda
300ml boiling water
50g unsalted butter, softened
80g golden caster sugar
80g dark muscovado sugar
2 eggs, beaten
175g flour
1 tsp baking powder
Pinch of ground cloves
75g walnuts
For the sauce:
115g unsalted butter
75g golden caster sugar
40g dark muscovado sugar
140ml double cream
Pre-heat the oven to 180C. Butter a baking dish approximately 24cm x 24cm.
Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to the boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon. Pour half the sauce into the base of the dish and then put it in the freezer while you make the rest of the pudding.
Put the dates and bicarbonate of soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.
Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time. Stir in the flour, baking powder, cloves and a pinch of salt until well combined, and then add the dates and their soaking water, and the walnuts, and mix well.
Take the dish out of the freezer and pour the batter on top of the toffee sauce. Put into the oven for 30 minutes, until firm to the touch, and then take out of the oven.
Heat the grill to medium, and poke a few small holes evenly over the surface with a skewer or fork, and then pour over the rest of the sauce. Put briefly under the grill, keeping an eye on it as it can easily burn. Serve with vanilla ice cream
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