225g Pitted Dates
200ml Boiled Water
150g Softened Free From Butter
200g Demerara Sugar
4 Tablespoon Golden Syrup
1 Teaspoon Bicarbonate of Soda
75g Dark Brown Muscovado Sugar
250ml Double Cream or alternative
25g Gluten free self raising flour
2 medium eggs
1. Start by preheating the oven to 180oC, mark 4. Then, grease and line a roasting tin with baking paper. Put the pitted dates into a food processor and add the boiling water. Leave these to soak for around 5 minutes.
2. In a large bowl, mix together the softened free from butter, demerara sugar, flour, eggs and golden syrup with an electric whisk until it is smooth. Whizz the dates until they form a puree, then add the bicarbonate of soda and whizz to mix this in to the mixture.
3. Fold the date puree into the baking tin and bake for around 45 minutes. Then, prepare the toffee sauce, by melting 75g of the free from butter, 75g of the dark brown muscovado sugar and 250 ml of the double cream in a pan. Bring this to the boil, stirring to ensure it does not stick to the pan and simmer for around 3-5 minutes until it has thickened. Serve warm with the pudding and even add some ice cream.
Recipe adapted from Good Housekeeping Magazine