Just look the ingredients and steps,then you can accomplish it.
Ingredients
•6.5 oz (185 grams) of dates (stoned and chopped)
•11.4 fl oz (325 ml) of water
•1 teaspoon of baking soda
•1.8 oz (50 grams) of butter
•5.8 oz (165 grams) of sugar
•2 eggs
•6.2 oz (175 grams) of self-raising flour
•2 tablespoons of rum
•Ingredients to make a toffee sauce, click for the recipe here
•Chopped hazelnuts for garnish (optional)
Then the steps.
•6.5 oz (185 grams) of dates (stoned and chopped)
•11.4 fl oz (325 ml) of water
•1 teaspoon of baking soda
•1.8 oz (50 grams) of butter
•5.8 oz (165 grams) of sugar
•2 eggs
•6.2 oz (175 grams) of self-raising flour
•2 tablespoons of rum
•Ingredients to make a toffee sauce, click for the recipe here
•Chopped hazelnuts for garnish (optional)
Then the steps.
1. Preheat the oven to 350ºF, 180ºC, or on gas mark 4.
2. Heat a pan on medium heat with the dates, water, and baking soda.
◦ Cook and simmer for 4 to 5 minutes and stir occasionally to stop the liquid from overflowing.
3. Blend the butter and sugar in the mixer at a slow pace. Turn the speed pace up to create a good consistent whip. Add one egg to the mixture and whip it in. Stop the mixer and fold in the sides of the bowl. Add the other egg into the mixture and try to get a whipped and creamy consistency.
4. Add the dates mixture and rum to the mixer. Add a little flour at a time and turn up the speed for a creamier mixture. Be sure it is well mixed and not lumpy.
5. Scrape the mixture into the loaf tin.
6. Put the loaf tin in the preheated oven. Bake for 40 to 45 minutes.
7. Make the toffee sauce while you wait for the pudding to be done.
8. Prick a toothpick in the pudding after it’s done baking. If the toothpick comes out clean and dry, then it’s done. If it’s wet or crumbs come out with it, then the pudding may need more time in the oven.
9. Remove the pudding from the loaf tin with care. Tip upside down over a chopping board and
10. Cut individual slices. Cut into generous, chunky slices.
◦ For a neater presentation, cut the slices into two pieces.
11. Serve. Place the individual slices on the serving plate.
◦ Drizzle toffee sauce on top of the pudding.
◦ Sprinkle chopped hazelnuts over the top. This is optional. A sprig of mint and a dollop of cream also make ideal toppings.
12. Enjoy.
2. Heat a pan on medium heat with the dates, water, and baking soda.
◦ Cook and simmer for 4 to 5 minutes and stir occasionally to stop the liquid from overflowing.
3. Blend the butter and sugar in the mixer at a slow pace. Turn the speed pace up to create a good consistent whip. Add one egg to the mixture and whip it in. Stop the mixer and fold in the sides of the bowl. Add the other egg into the mixture and try to get a whipped and creamy consistency.
4. Add the dates mixture and rum to the mixer. Add a little flour at a time and turn up the speed for a creamier mixture. Be sure it is well mixed and not lumpy.
5. Scrape the mixture into the loaf tin.
6. Put the loaf tin in the preheated oven. Bake for 40 to 45 minutes.
7. Make the toffee sauce while you wait for the pudding to be done.
8. Prick a toothpick in the pudding after it’s done baking. If the toothpick comes out clean and dry, then it’s done. If it’s wet or crumbs come out with it, then the pudding may need more time in the oven.
9. Remove the pudding from the loaf tin with care. Tip upside down over a chopping board and
10. Cut individual slices. Cut into generous, chunky slices.
◦ For a neater presentation, cut the slices into two pieces.
11. Serve. Place the individual slices on the serving plate.
◦ Drizzle toffee sauce on top of the pudding.
◦ Sprinkle chopped hazelnuts over the top. This is optional. A sprig of mint and a dollop of cream also make ideal toppings.
12. Enjoy.
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