Ingredients

• 175g/6oz stoned dates
• chopped
• 1 tsp bicarbonate of soda
• 75g/2½oz unsalted butter
• softened
• 150g/5½oz soft dark brown sugar
• 2 medium free-range eggs
• beaten
• 175g/6oz self-raising flour
• ½ tsp baking powder
• 2 tbsp fudge pieces
• 75g/2½oz macadamia nuts
• coarsely chopped
• ice cream or cream
• to serve
• 100g/3½oz unsalted butter
• cut into chunks
• 150g/5½oz soft dark brown sugar
• 150ml/5fl oz double cream

Directions

• Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin
• 4-5cm/1½-2in deep.
• Put the dates in a bowl
• pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda.
• Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg
• beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water
• then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts.
• Transfer the mixture to the prepared tin
• spreading it evenly. Bake for 25-30 minutes
• or until firm and springy to the touch.
• Meanwhile
• to make the toffee sauce
• melt together the butter
• sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes
• or until the sauce is thick enough to coat the back of a wooden spoon.
• Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes
• or until the sauce is bubbling. Keep your eye on it as it can burn easily.
• Cut the hot pudding into portions and serve with the remaining warm toffee sauce
• sprinkled with the remaining chopped nuts
• and ice cream or cream.