This is one of my favourite dessert recipes, I love the comforting flavours and have served it in all of the restaurants I have worked at. It is always popular with clients and I find that it is a dessert which works at all times of the year. Best of all, it really is a timeless recipe which is not too complicated to make.

Serves 12
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8oz dry dates

15oz water

1 tbsp bicarbonate soda

8oz butter

12oz soft dark brown sugar

4 eggs

12oz plain flour

1 1/ tbsp baking powder


250g butter

375g soft dark brown sugar

550g double cream



Cream butter and brown sugar in a mixer with a paddle attachment then add the eggs one at the time.

In a saucepan mix dates and water together and bring to a boil, remove from the heat and add bicarbonate soda.

Add the date mixture to the butter mixture and mix for 3-4 minutes.

Mix the plain flour and baking powder together then add them to the above mixture and mix well.

Grease with vegetable oil or butter 12 pudding tin cups and pour the filling in ¾ full, bake at 165°C or 350F for 12-16 minutes.

In the meantime, make the sauce by melting butter then adding the sugar. Mix well, pour in the cream and bring to a boil, serve hot.

About Chef Ben

Ben is an accomplished chef with great restaurant experience, including four years spent at The Ivy in London. He enjoys cooking a wide range of cuisines and is very flexible when it comes to adapting his menus to suit his clients’ preferences.

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