200g The Organic Milk Co. Unsalted Butter, refrigerated, cut into cubes
2 eggs, beaten
150g brown sugar
150g self-raising flour
Toffee Sauce
150g brown sugar
120g The Organic Milk Co. Unsalted Butter
½ cup pure cream
Method
Preheat oven to 160°C (145°C fan-forced). Pulse dates, syrup and brandy in a food processor until coarsely chopped, but still chunky. Add butter, eggs and sugar, pulse a few times to combine. Add flour and pulse again until everything is well combined. Butter and line the base of a 1.5 litre pudding mould with baking paper. Pour in mixture, smooth the top and bake for 1 hour and 15 mins or until a skewer comes out almost clean.
To make the sauce, place sugar in a saucepan over a medium heat. Simmer until golden and bubbling. Carefully add butter and cream to the sauce, stir together and remove from heat.
Turn out the pudding, spoon some sauce over the top of pudding and let it run down the sides. Use remaining sauce to serve with cut slices.
