Ingredients:

  • 8 oz (225 g) Medjool Dates, pitted and roughly chopped
  • 1 cup (240 ml) Hot Water or Strong Black Tea
  • 1 tsp (5 ml) Bicarbonate of Soda (Baking Soda)
  • 4 oz (115 g) Unsalted Butter, softened (for pudding)
  • 6 oz (170 g) Dark Brown Sugar, lightly packed (for pudding)
  • 2 large Eggs, at room temperature
  • 8 oz (225 g) All-Purpose Flour
  • 1 tsp (5 ml) Baking Powder
  • ½ tsp (2.5 ml) Ground Cinnamon
  • ¼ tsp (1.25 ml) Ground Nutmeg
  • 1 Tbsp (15 ml) Clementine Zest (from 2-3 clementines)
  • 2 oz (55 g) Dried Cranberries, roughly chopped
  • 4 oz (115 g) Unsalted Butter (for sauce)
  • 6 oz (170 g) Dark Brown Sugar, lightly packed (for sauce)
  • ¼ cup (60 ml) Golden Syrup (or Molasses)
  • 1 cup (240 ml) Double Cream (Heavy Cream)
  • 2 cups (480 ml) Whole Milk
  • 4 large Egg Yolks
  • ½ cup (100 g) Granulated Sugar
  • 2 Tbsp (30 ml) Cornstarch (Cornflour)
  • 3-4 Tbsp (45-60 ml) Brandy or Cognac

Instructions:

  1. Soak the Dates: Place the chopped dates and baking soda in a heatproof bowl. Pour the hot water (or tea) over them. Stir and set aside for 15 minutes to soften and cool slightly. Preheat the oven to 350°F (175°C).
  2. Prepare the Tin: Grease and line a 9x9 inch (23x23 cm) baking dish with parchment paper, leaving an overhang.
  3. Cream: In a large bowl or stand mixer, cream together the softened butter and dark brown sugar until light and fluffy (about 3-4 minutes).
  4. Add Eggs: Beat in the eggs, one at a time, scraping down the bowl between additions.
  5. Combine Dry Ingredients: Sift together the flour, baking powder, cinnamon, and nutmeg in a separate bowl.
  6. Mix Batter: Alternately add the dry ingredients and the cooled date mixture to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Fold In: Gently fold in the clementine zest and dried cranberries with a spatula.
  8. Bake: Pour the batter into the prepared dish. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
  9. Melt Sauce Ingredients: While the pudding bakes, combine the butter, brown sugar, and golden syrup in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves completely.
  10. Simmer Sauce: Bring the mixture to a gentle boil for 1 minute without stirring.
  11. Finish Sauce: Remove from heat and carefully whisk in the double cream. Return to low heat and simmer gently for 2–3 minutes until the sauce coats the back of a spoon. Keep warm.
  12. Heat Milk: In a separate saucepan, gently heat the whole milk until steam begins to rise, but do not boil.
  13. Temper Yolks: In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour about half of the hot milk into the yolk mixture, whisking constantly.
  14. Thicken Custard: Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens significantly (about 5-7 minutes).
  15. Add Brandy: Remove from heat, strain through a sieve if necessary to remove any lumps, and stir in the brandy.
  16. Glaze the Pudding: Once the pudding is out of the oven, use a skewer to prick holes all over the surface.
  17. Drizzle: Pour about one-third of the warm toffee sauce evenly over the pudding, allowing it to soak into the sponge.
  18. Serve: Cut into squares and serve immediately with copious amounts of the remaining warm toffee sauce and the Brandy Custard.