Rachel Khoo: Date night

Steamed date sponge with creamy date sauce

Serves 6-8

150g butter, softened

150g light brown sugar

½ tsp sea salt

3 medium eggs

2 tbsp golden syrup or date syrup

Zest of 1 orange

150g self-raising flour

6 medjool dates, pitted and chopped

For the date sauce:

8 medjool dates, pitted

5 tbsp very hot water

100ml double cream

Butter a 17cm pudding basin and line the base with a circle of baking parchment.

In another bowl, beat the butter, sugar and salt until light and fluffy. Beat in the eggs one at a time, waiting until each one is fully incorporated. Beat in the syrup and orange zest. Fold the flour and dates into the mixture, then pour into the pudding basin. Cover with parchment paper and foil. Trim off the excess, leaving a 4cm overhang. Allow a bit of slack in the centre so the pudding has space to rise. Tie string around the rim of the basin to secure the paper and foil. Fold the foil over the paper to stop the steam coming between the two.

Place the basin in a steamer with a little water beneath. (If you don’t have a steamer, place in a metal colander over a pan of simmering water and pop the lid on the pan.) Leave to steam for 2¼ hours, checking that the water doesn’t dry out at the bottom of the pan.

When you are ready to serve, place the dates in a blender with the hot water and blend to a purée. Heat the cream and pour on to the dates with the motor still running. You can reheat the sauce in a pan with a touch more water if you want to make it ahead.