A favourite British pudding,sweet and comforting. The addition of sweet soy sauce may sound a little crazy but it gives a depth of flavour think of it like adding salt to make salted caramel.
Heat the oven to 180c/gas 4 and butter and line a 24x26cm x 4cm deep baking tin.
Chop the dates and place in a pan. Cover with the water and bring to the boil. Stir in the bicarbonate of soda and sweet soy sauce. Simmer until the dates break down and you have wet paste.
Beat the butter and sugar together until blended and the sugar has dissolved. Gradually add the beaten eggs, beating well after each addition.
Sift the flour and baking powder over the mixture and fold in. Stir in the date mixture.
Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, until firm and risen.
Meanwhile, to make the toffee sauce, melt the butter, sugar, sweet soy sauce and cream over a low heat. Let it bubble for a few minutes until the sauce in thick enough to coat the back of a wooden spoon.
Cut the pudding into portions and serve with the warm toffee sauce. Serve with ice cream or cream.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
