This super moist and decadent dessert is a British classic. The cake is filled with sweet Medjool dates and has a wonderful caramel flavour. Drenched in a rich and creamy toffee sauce and sprinkled with a bit of coarse salt, this dessert is a real treat.
Preparation for a 23 cm bundt cake tin (adapted by Jamie Oliver, Comfort Food)
- 4 tea bags “Earl Grey”
- 450g fresh Medjool dates
- 1 teaspoon ground cinnamon
- dash of nutmeg
- 170g butter, at room temperature
- 340g flour
- 1 teaspoon baking powder
- 170g sugar
- 170g brown sugar, if available muscovado sugar
- 4 eggs
For the caramel sauce:
- 125g unsalted butter
- 70g sugar
- 70g brown sugar, if available muscovado sugar
- 25ml dark rum
- 150ml crème double
- coarse salt
Grease the tin and sprinkle it lightly with flour.
- Put the tea bags into a pot, cover with 3dl boiling water and leave to steep for 3 – 4 minutes.
- Stone the dates and put them into a food processor or a high bowl if using a hand blender, and add the cinnamon and nutmeg
- Remove the tea bags and pour the tea over the dates. Leave them to soak for 10 minutes, then blitz to a purée, stopping occasionally to scrape down the sides.
- Preheat the oven to 180° C
- In a mixing bowl, cream the butter and sugars together.
- Beat in the eggs, one by one, then, stir in the flour and baking powder and fold in the puréed dates.
- Pour the mixture into the tin, then bake for about 50 minutes, or until an inserted toothpick comes out clean.
- For the caramel sauce melt the butter in a small pan on medium heat. Add both the sugars and carefully add the rum and crème double. Bring to the boil, then simmer for around 10 minutes, or until a nice deep golden colour.
- As soon as the pudding is ready, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Sprinkle with a little sea salt, and serve with a jug of sauce and crème double.