A dessert classic.


  • for the pudding
  • 50 g butter (plus extra for greasing ramekins)
  • 1 tblsp golden syrup
  • 2 tblsp black treacle
  • 2 eggs
  • 200 g self raising flour
  • 185 g dark demerara sugar
  • 1 tsp vanilla extract
  • 180 g chopped dried dates
  • 1 tblsp bicarbonate soda
  • for the toffee sauce
  • 80 g sugar
  • 100 g unsalted butter
  • 220 ml double cream
  • 1 tblsp golden syrup


  • For the pudding. Heat the oven to 200°C/400°F. In a food mixer, blend 50g of butter and the sugar together using a fast speed on the mixer. Add the treacle, golden syrup, eggs and vanilla slowly and continue to mix. When this is done turn down the mixer to a slow speed and add the flour. When this is mixed well turn the mixer off.
  • Boil 300ml of water in a pan with the dates. After boiling for a few minutes add the bicarbonate of soda. Be careful as this mixture will foam up. Add this to the flour mixture when it is still hot. Combine the two and pour into six ramekins. Fill to about three quarters full. Make sure you rub the inside of the ramekins with a little butter first. Place in the oven for about 10- fifteen minutes, or until firm.
  • For the Toffee Sauce. Melt the butter and sugar together. Add the golden syrup and cream and bring to the boil. Leave simmer for a few minutes. Remove pudding from ramekin and place on plate. Cover with sauce and serve with a sprig of redcurrants and a spoon of vanilla ice cream