Preheat the oven to 190° C and butter 1 ½ L capacity pudding dish.
Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – combine.
Fold in the dates then scrape into a prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pout over the boiling water and transfer to the oven. Set the timer for 45 min, though you might find the pudding needs 5 or 10 min more. The top of the pudding should be springy and spongy when its cooked; underneath, the butter dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.
Serve with vanilla ice cream, cream fraiche, double or single cream as you wish.
Preheat the oven to 190° C and butter 1 ½ L capacity pudding dish.
Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – combine.
Fold in the dates then scrape into a prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pout over the boiling water and transfer to the oven. Set the timer for 45 min, though you might find the pudding needs 5 or 10 min more. The top of the pudding should be springy and spongy when its cooked; underneath, the butter dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.
Serve with vanilla ice cream, cream fraiche, double or single cream as you wish.
