Ingredients
For the pudding
130g butter
130g sugar
130g dates
230ml water
1 tsp bicarbonate of soda
130g flour
2 eggs

For the toffee sauce
200g sugar
15g butter
50ml cream

Method

Soak the dates in the water and bicarbonate of soda, cream the butter and the sugar well, add the flour and the eggs alternately and finally cream in the date mix.

For the toffee sauce, caramel the sugar and the butter and then add the cream.

Ramon Muscat is an Executive Chef, Radisson Blu Resort, St Julian’s.

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