200g ready to eat dates
200ml boiling water
50g melted butter
175g dark muscovado sugar
1 tbsp golden syrup
2 tbsp black treacle
1 tsp vanilla extract
1 tbsp bicarbonate of soda
2 medium eggs


150ml double cream
25g butter
50g muscovado sugar
2 tbsp black treacle
1 tsp vanilla extract


Sprinkle with pecan nuts

Additional Equipment

Electric mixer

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1.Place dates and water in a large covered bowl and microwave for 2 -3 minutes to soften.

2.Leave to stand for 10 minutes and then mix to a paste with a fork.

3. Pre-heat oven to 220° C / Gas mark 7 

4.Grease baking tray or containers well with melted butter and sprinkle with a little flour mix to coat.

5.Place all ingredients including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1 – 2 minutes until a smooth runny cake batter is made.

6.Pour into the prepared tray or divide between 8 - 10 containers. Bake for 20 – 25 minutes for individuals or 30 – 40 minutes for 1 large pudding until the sponge springs back when lightly touched.

7.To make the sauce gently warm ingredients together on the hob, until simmering.

8.Cut whole pudding into portions or remove puddings from the mould and place on serving plates topped with a generous drizzle of sauce and a few pecan nuts.

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