The hardest thing about making this delicious pudding is the preparation of the dates which have to be chopped into little pieces - they're so sticky it takes ages, even if you flour them as the recipe suggests.
The photo is of Sharrow Bay, the hotel where the recipe is said to originate. This destination is a gastronomic must as not only is the food fabulous, but the setting in the Lake District makes it truly magical.The only thing I change when preparing this dessert is the quantity of toffee sauce I make - I either double or even trebble it so that the pudding is well swamped!
Next time I make it I will be sure to add a photo.
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