Preheat the oven to 180°C (160°C Fan) / Gas Mark 4.
Place the chopped dates into a bowl.
Pour over the boiling water, stir in the bicarbonate of soda and leave to soften for 10 minutes.
Cream together the Darley Salted Butter and brown sugar until light and fluffy.
Beat in the eggs one at a time.
Fold in the self-raising flour and baking powder.
Stir in the vanilla extract, then gently fold through the softened dates and their liquid.
Pour the mixture into a greased 20cm square baking tin.
Bake for 35–40 minutes, or until risen and a skewer inserted into the centre comes out clean.
While the pudding is baking, place the Darley Salted Butter, brown sugar, double cream and vanilla into a saucepan.
Heat gently, stirring continuously until the butter has melted and the sugar has dissolved.
Simmer gently for 3–4 minutes until smooth, glossy and slightly thickened.
Once baked, pierce the sponge all over with a skewer.
Pour half of the warm toffee sauce over the pudding, allowing it to soak into the sponge.
Leave for 5 minutes before serving.
Cut into generous portions and drizzle with the remaining warm toffee sauce.
Serve with vanilla ice cream, clotted cream or pouring cream.
Finish with a scattering of chopped pecans if desired.
Serve warm with a generous scoop of premium vanilla ice cream or clotted cream and a drizzle of extra salted toffee sauce. Pair with freshly brewed coffee or a dessert wine for a truly indulgent finish.
Why Darley Salted Butter?
Made with quality British butter, Darley Salted Butter brings a rich, creamy flavour and perfectly balanced seasoning that transforms classic bakes into exceptional desserts. Its smooth texture and premium quality make it ideal for cakes, pastries, biscuits and indulgent sauces alike.
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