Ingredients: 

Pudding:

• 300g dates, pitted and chopped

• 1 1/2 tsp baking soda

• 1 1/2 cups hot water

• 1/2 cup brown sugar

• 125g butter, melted

• 2 eggs

• 1 3/4 cups finely ground almonds

• 1 1/2 tsp Vanilla

Crumble:

• 100g butter

• 1 tbsp brown sugar

• 1/2 cup Pecans, coarsely chopped

• 1/4 cup chopped Almonds

• 1/2 tsp ground cinnamon, optional

• 1 tsp Vanilla

Toffee Sauce:

• 100g butter

• 1 tbsp brown sugar

• 200ml whipping cream

• Pinch of salt

Method:

1. Pre-heat oven to about 180C and grease an 8-inch springform cake pan with butter.
2. To make the crumble, cook butter in a saucepan and allow it to brown while stirring it constantly. Be careful to not burn it. Add the sugar followed but the chopped nuts, vanilla and ground cinnamon. Set aside while you make the cake.
3. Place the chopped dates in a bowl, sprinkle with baking soda and add hot water. Set aside for 20 mins.
4. In another bowl, whisk the melted butter vanilla and sugar till combined. Beat in eggs one at a time. Add finely ground almonds and mix.
5. Fold in the date mixture till well combined.
6. Pour the batter into the prepared cake pan. Then add the crumble evenly and gently over the top of the cake.
7. Bake for 60 mins or until skewer inserted in the centre of the cake comes out clean.
8. While the cake bakes, make the toffee sauce - bring the butter, cream, sugar and salt to a boil, stirring often to melt the sugar. Simmer while stirring constantly for about 5 mins.
9. Once the cake is baked, pour the toffee sauce over the cake.
10. Serve warm or with a scoop of your favourite Vanilla ice cream!