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Ingredients

Pudding.

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

Sauce.

100 grs light muscovado sugar

50 grs butter

284 ml whipping cream

4 tablespoons golden syrup

Method

Pudding.

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.

Sauce.

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.