A timeless desert island dessert which is perpetually popular. This version is slathered with salted caramel and devoured table side with vanilla ice cream.
For the pudding:
1 stick butter
¾ cup light muscovado sugar
1 tbsp golden syrup
1 tbsp black treacle
2 large free range eggs
1 tsp vanilla extract
1 ¼ cup self-raising flour
5 oz medjool dates, chopped
2 tsp bicarbonate soda
Tub of vanilla ice cream, to serve
For the sauce:
¾ stick unsalted butter
¾ cup dark muscovado sugar
3 tbsp golden syrup
⅔ cup double cream
1 tsp vanilla extract
Generous pinch sea salt
For the pudding:
125g butter
1 tbsp golden syrup
1 tbsp black treacle
2 large free range eggs
1 tsp vanilla extract
150g self-raising flour
150g light muscovado sugar
150g medjool dates, chopped
2 tsp bicarbonate soda
Tub of vanilla ice cream, to serve
For the sauce:
100g unsalted butter
150g dark muscovado sugar
3 tbsp golden syrup
150ml double cream
1 tsp vanilla extract
Generous pinch sea salt