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Ingredients
US|METRIC
4 SERVINGS
- 225 grams fresh dates (stoned)
- 1 tsp. bicarbonate of soda
- 85 grams softened butter (unsalted)
- 1/4 tsp. mixed spice (ground)
- 1/4 tsp. ground cinnamon
- 170 grams caster sugar
- 2 large free range eggs
- 170 grams self-raising flour
- 2 Tbsp. ovaltine
- 2 Tbsp. yoghurt (natural)
- 115 grams unsalted butter
- 115 grams muscovado sugar (light)
- 140 mL double cream
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Directions
- You are going to love this pudding – it has a rich, fantastic flavour and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well too. Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes. While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.
NutritionView More
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1130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1130Calories from Fat530 |
% DAILY VALUE |
Total Fat59g91% |
Saturated Fat36g180% |
Trans Fat |
Cholesterol270mg90% |
Sodium1040mg43% |
Potassium540mg15% |
Protein10g |
Calories from Fat530 |
% DAILY VALUE |
Total Carbohydrate148g49% |
Dietary Fiber5g20% |
Sugars109g |
Vitamin A40% |
Vitamin C2% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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