Ginger toffee pudding

A cake that’s delicious served warm or at room temperature with a cup of tea.

SERVES 8 PREP 20min, plus optional cooling COOK about 45min

• 100g (3½oz) dates, stoned and finely chopped

• 2 balls stem ginger, about

40g (1½oz), finely chopped

• 100ml (3½fl oz) hot English breakfast tea, freshly brewed

• 125g (4oz) butter, softened, plus extra to grease

• 150g (5oz) dark muscovado sugar

• 1tbsp golden syrup

• 2 medium eggs

• 125g (4oz) self-raising flour

• 2tsp ground ginger

• ½tsp bicarbonate soda

FOR THE SAUCE

• 50g (2oz) butter

• 50g (2oz) dark muscovado sugar

• 100ml (3½fl oz) double cream

• ½-1tbsp dark rum, to taste (optional)

1

Preheat oven to 180°C (160°C fan) mark 4. Put dates and ginger into a bowl,

pour tea over mix and leave to soak for 10min. Grease and line a 900g (2lb) loaf tin with baking parchment.

2 To make the cake, put butter and sugar into a large bowl and beat together with a handheld electric whisk until light and fluffy; about 5min. Add syrup, eggs, flour, ginger, soda and date mixture; whisk until just combined. It may look curdled, but don’t worry. Pour mix into prepared tin.

3 Bake for 40min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 5min, then transfer to a wire rack.

4 Meanwhile, make the sauce. In a small pan, heat butter, sugar and cream, stirring constantly, until the sugar dissolves. Bring to the boil and bubble for about 3-5min, still stirring constantly. Take off the heat and stir in rum, if using.

5 Serve the cake warm or at room temperature in slices with the hot sauce (reheat if needed).

PER SERVING: CALS 431; FAT 27G; SAT FAT 16G; CARBS 48G