250g dates, pitted and chopped
40g Werther’s Original Butter Candies, ground to a fine powder
80g light muscovado sugar
100g unsalted butter
2 free-range eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
For the sauce
80g Werther’s Original Butter Candies, ground to a fine powder
50g unsalted butter
250ml double cream
1. Heat the oven to 180C/160C fan/gas 4. Line a 20cm square baking tin with baking parchment. Add the chopped dates to a large bowl and cover with boiling water. Leave to soak for 10 mins, then drain.
2. Meanwhile, beat the ground Werther’s Original Butter Candies, sugar and butter together until pale and creamy, then mix in the eggs one at a time. Add the vanilla and the soaked dates, then stir in the flour and baking powder until fully combined. Scrape the mixture into the tin and level the top with the back of a spoon. Bake for 40 mins, or until a skewer inserted into the centre comes out clean.
3. Gently bubble all the sauce ingredients in a small pan over a medium heat until everything has melted and you have a thick, golden sauce. Cut the pudding into squares, then divide between as many bowls as needed and drizzle over the sauce.
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