2 cups chopped dates
2 cups whole prunes
3 tsp bicarbonate of soda
2 tsp powdered ginger
180 grams butter
2 cups raw sugar
3 cups flour
3 good tsp baking powder
1/2 tsp ground cloves (use mortar & pestle if yours are whole like mine)
1 tsp mixed spice
300 grams butter
2 cups soft brown sugar
2/3 cup golden syrup
Preheat oven to 160’c fan bake or 180’c regular bake.
Bring a pot with 3 & 1/2 cups of water to the boil with the dates/prunes in there, once to the boil remove from heat and add bicarb and ginger.
Leave to sit for 5 mins then mash with a potato masher.
Cream butter, sugar and 1 egg, add each egg one at a time then fold in the sifted flour, baking powder and spices.
Butter a roasting dish well and good.
Pour the batter in and bake for 1 hour then turn the oven off and leave to sit for half an hour (we’re leaving ours all day til dinner)
Cover with tinfoil to stop it drying out if you wish… crunchy top can be nice though.
Make the caramel sauce just before you serve it up:
put all the sauce ingredients in a pan and stir over low heat until dissolved, simmer for maybe 3 mins until it thickens then serve it with the pudding.
Cut the pudding in half and freeze.
Also freeze half the sauce in a snap-lock bag that you can heat in the microwave and snip a corner for serving.