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1
Preheat the oven to 180C.
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2
Begin by placing the soft butter, dark brown sugar, golden syrup, black treacle and first amount of black butter into the bowl of a free standing electric mixer (you could do this in a bowl with an electric whisk).
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3
Begin blending together for 5-10 minutes, until the mixture becomes lighter and fluffy.
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4
Meanwhile place the pitted chopped dates, more black butter and water into a pan and slowly bring to the boil.
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5
Once boiled, remove from the heat.
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6
Once the butter and sugar mixture has come together, add in the 2 eggs followed by the sieved self-raising flour and fully incorporate.
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7
You can liquidise the water and date mixture but depending on how fine you chop the dates, I like to leave mine with lots of texture.
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8
Add the bicarbonate of soda and stir.
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9
The mixture will immediately bubble up resembling honeycomb.
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10
Add this to the toffee cake mix and make sure all is fully incorporated.
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11
Pour into your baking tin and place in the centre of the oven and bake for 45 minutes to 1 hour.
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12
To make the sauce, place the sugar in a large saucepan and the cream, butter and Jersey Black Butter and Calvados into a pan and bring to the boil.
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13
Begin to caramelise the sugar, stirring to caramelise and melt any remaining sugar.
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14
In stages, slowly pour the warmed cream mixture onto the caramel PLEASE dont add it all at one time as it has the potential to bubble up over the pan if you do this.
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15
Add all the remaining cream and simmer for 2-3 minutes.
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16
When the pudding is cooked serve with the hot sauce and some cold double cream!
