This is the ultimate winter dessert, if you ask me.


You'll Need

  • 150g fresh dates (stones removed)
  • 3/4 tsp bicarbonate of soda
  • 170g self raising flour
  • 95g Lurpak butter (at room temperature)
  • 130g light soft brown sugar
  • 2 large eggs

Toffee sauce

  • 115g light brown soft sugar
  • 60g Lurpak butter, cubed
  • 115ml pouring cream
  • 1 small pinch salt
  • ice cream to serve


Pre-heat oven to 190C.

Butter the Lurpak baking tin well and line the base with baking paper.

In a small saucepan, simmer the dates together with the bicarbonate of soda and 150ml of water, for 2-3 minutes until softened. Puree this mixture with a blender and set aside.

Using the bowl of an electric mixer, sift in the flour and add the butter, sugar and eggs. Mix on a medium speed until well combined. Add the date puree and mix again until combined.

Pour mixture in the baking tin and bake for 40-45 minutes. The pudding is ready when a skewer inserted into the centre of the pudding, comes out clean.

Allow the pudding to cool slightly in the cake tin, then turn out onto a wire rack.

To make the toffee sauce – simply heat the sugar, butter, cream and salt together in a saucepan. Bring to the boil and cook for a few minutes.

To serve, cut along the centre of the cake horizontally and then vertically into 6 neat rectangles. Spoon over the toffee sauce and top with vanilla ice-cream.



  1. Thanks for sharing this recipe, i am going to make this over the weekend. Have just stocked up on dates, so all ingredients at the ready! It sounds and looks totally delish!

  2. I always happy to see the new and best idea of lulpak.One thing is that it needs a time and experience which an ordinary person can not understand.I also wish to use this special cake on my birthday.

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