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250g dates, pitted and finely chopped
100g raisins
200ml golden or spiced rum
150g butter, softened (plus extra for the Dariole moulds)
50g light muscovado sugar
3 large eggs beaten
375g self-raising flour
1/2 tsp mixed spice
1tsp ground cinnamon
50ml milk
75g light muscovado sugar
2 tbsp treacle
2 tbsp golden syrup
75g butter
150ml double cream
Vanilla ice cream or vanilla custard
Recipe
Add the dates, raisins, rum and 100ml of water to a small saucepan. Set over a low heat for about 5 minutes or until steaming, then set aside to cool.
To make the toffee sauce put all of the sauce ingredients except the cream into a small saucepan and bring to a simmer.
Continue to cook until the sugar has dissolved and the sauce is smooth and glossy. About 5 minutes.
Pour in the cream to the glossy sauce mixture and cook for 2 more minutes, continuously stirring.
Once done remove from the heat and set aside. The sauce will continue to thicken as it cools.
Generously butter your dariole moulds.
In a large mixing bowl add the butter and sugar and beat together using an electric whisk.
Then add the eggs one at a time, mixing well between each addition.
Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.
Add two tbsp of the toffee sauce into the base of the dariole moulds and then spoon the pudding mixture on top.
Fill the dariole moulds just below the top.
Place on a steam tray and cover in clingfilm. Set the combination steam oven to 100 steam and steam for 30 minutes.
If you don’t have a steam oven loosely cover the dariole moulds with clingfilm, leaving enough room for the puddings to rise. Place an upturned plate on the base of a large saucepan and sit on top of the plate. Fill the pan up with boiling water, so it goes halfway up the moulds.
Cover and cook for approximately 30 minutes, re-filling the water levels if needed.
Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked.
If any uncooked batter clings to the skewer, continue steaming and check again after a few minutes.
Leave the puddings to cool in their dariole moulds for a few minutes and then gently turn them out.
Start to heat the remaining toffee sauce over a low heat.
Pour over warmed sauce and serve with custard or ice cream like us.
