sticky date pudding + december recipe group

sauce
85g softened butter
225g soft dates, pitted and coarsely chopped
100ml dark rum
175g self raising flour
150g soft brown sugar
2 large eggs

pudding
300ml double cream
200g soft brown sugar
60g butter
50ml dark rum

• Preheat the oven to 180°C.
• Put the dates, rum and 100ml boiling water into a small pan and bring to the boil over a medium heat, then simmer for about 5 minutes, stirring occasionally, until the dates are very soft. Set aside to cool.
• Mix + beat the flour, softened butter and the sugar together with an electric hand whisk for about 2 minutes, until creamy. Add the eggs, 1 at a time, mixing well after each addition.
• Add date mixture a little at a time, mixing in each addition well before adding the next. Spoon into a pudding bowl. Cover well and steam for 2 hrs.
• To make the toffee sauce: Put the cream, sugar and butter into a pan and bring to the boil. Cook for 3 minutes, then stir in the rum and cook for a further minute, until the sauce is smooth and thickened. Pour the sauce over the warm puddings and serve immediately with fresh cream or plain vanilla ice cream