First ever, quite well executed, I have to say. Greg Wallace’s recipe, that I have actually followed step by step, as I have never made it before, hoping for an honest opinion from Florek, who loves everything that’s toffee.

For 2 portions I chopped about 40g of dates and simmered them in a little water until nice and mushy. About 40g of butter, 25g of brown sugar, one egg, 80g self raising flour and a touch of baking powder all made a nice, thick mixture, plus the dates. It was all baked in a bain marie for about 35 minutes in 180 Celsius. Mine had a slightly crispy bottom- wrong, apparently, will cover them with foil next time. While they’re baking, I made a nice and simple toffee sauce. 150 ml double cream, 75 g of brown sugar, 25 g of butter went into it. I heated up half of the cream and all the butter and sugar, stirring often, let it bubble for about 5 minutes until glossy and thick, then added the remaining cream. Very nice sauce and bloody simple.

The taste of the  pud itself, I thought can be improved by a bit of cinnamon, maybe even a few chopped hazelnuts, to be done next time.

The photo does it justice today, does it not?