The life of a Verbal Diarrhoea sufferer

Description:
Finally! After long searching through the internet, I've finally managed to grab a hold on his version of this classic recipe. Again, shamelessly lifted from the internet.. here's what jamie says about this recipe, "You are going to love this pudding — it has a rich, fantastic flavor and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well, too." And yes, I can testify that using the fresh Medjool dates are 10 times better and do make a difference as opposed to using Home Brand dates or dried dates... so don't scrunge on the dates! His inclusion of Ovaltine is interesting and add a different twist to this traditional mouth-watering dessert! Yum!

Ingredients:
for the cake:
- 8 oz. fresh dates, stoned
- 1 teaspoon bicarbonate of soda
- 3 oz. unsalted softened butter
- 6 oz. caster sugar
- 2 large free-range eggs
- 6 oz. self-raising flour
- ¼ tsp. ground mixed spice
- ¼ tsp. ground cinnamon
- 2 tablespoons Ovaltine
- 2 tablespoons natural yogurt

For the toffee sauce:
- 4 oz. unsalted butter
- 4 oz. light muscovado sugar
- 5 fl. oz. double cream


Directions:
Preheat your oven to 350 degrees. Put the dates in a bowl with the bicarbonate of soda and cover with 7 fl. oz. of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whizz the dates in a food processor until you have a puree. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yogurt and your pureed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in color. To serve, spoon out the pudding at the table and pour over the toffee sauce.