75 grs butter
150 grs light muscovado sugar
1 large egg, beaten.
175 grs plain flour, sifted with 1 teaspoon of baking powder
100 grs ground almonds
175 grs dates, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
100 grs light muscovado sugar
50 grs butter
284 ml whipping cream
4 tablespoons golden syrup
Pre-heat the oven to 180 C/ 350 F/ Gas Mark 4. Grease & line your baking tray.
Cream together the butter & sugar until pale. Beat in the egg and then fold in the flour, baking powder & ground almonds.
Pour 300ml boiling water over the chopped dates in a saucepan and add the golden syrup cook until soft. Leave to cool.
Stir in the bicarbonate of soda then add to the creamed mixture of butter, egg & sugar. Mix well.
Transfer the mix to your baking tray & bake for 25 mins or until risen & firm to the touch. Either serve hot, or leave to cool.
Simmer the sugar, butter, cream & golden syrup for 2-3 mins or until you have a caramel syrup. Spoon over the portions of pudding as required.