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1
Heat oven to 160C or 320u00b0F.
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2
Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
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3
Add the butter, eggs & sugar & pulse a few times to combine.
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4
Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
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5
Butter a 1.5 litre pudding basin & tip in all the mixture.
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6
Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
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7
While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
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8
To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
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9
Serve with Ice Cream, Creme fraiche or Chantilly Cream.
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10
FREEZER:
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11
Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.
