This super indulgent dessert is taken from Hawksmore at Home and is guaranteed to bring a smile to your face.

The original recipe calls for the use of dariole moulds but Gav reckon’s it’s better as one big show stopping pudding. Don’t spare the vanilla ice cream to take the edge of the toffee sauce.


For the Pudding
250g dates, roughly choppeg
6g bicarbonate of soda
375ml boiling water
80g beef suet (we used melted butter)
125g dark muscovado sugar
125g light muscovado sugar
2 eggs
325g self-raising flour
6g baking powder
pinch of sea salt

For the toffee sauce
125g dark muscovado sugar
125g light muscovado sugar
250g unsalted butter
250ml double cream
pinch of sea salt


Preheat the oven to 180˚C.  Gav lined a 22cm spring formed tin

Put the chopped dates and bicarbonate of soda together in a bowl. Pour over the boiling water. Leave to stand for several minutes. Meanwhile, mix the sugars and suet (or butter) together. Crack in the eggs and mix together. In a separate bowl, mix flour, baking powder, and salt together.

Now fold half the date mixture into the bowl of sugars, suet (or butter) and eggs. Then fold in the floury mixture until combined. Finally fold in the remaining date mixture. The batter will be runny.

Bake for about 25-30 minutes until a skewer inserted comes out clean.

Whilst the puddings are baking, measure out all the sauce ingredients into a saucepan. Put on a low heat. Once melted, simmer for around 5 minutes until thickened. If you are serving the pudding straight away then ladle spoonfuls of toffee sauce over it, adding more as it soaks up the hot sauce.


  • GavinK