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A little tahini added to the batter and the accompanying sauce imparts a deliciously nutty flavour and complexity to this classic pudding. The slightly savoury notes of the ground sesame seeds balance the sweetness and add a pleasing density and moistness, too. Baked in an ovenproof serving dish, this makes a beautiful dessert to share at the table on Father’s Day.
Alternatively, bake in a cake tin and cut slices to plate up and serve. Either way, don’t forget the jug of butterscotch and bowl of cream – or ice-cream, if you prefer – to pass around. 250g pitted dates, roughly snipped with scissors 300ml water 1 tsp baking soda 180g self-raising flour 1 tsp mixed spice 1⁄4 tsp fine sea salt 80g unsalted butter, at room temperature, plus 10g extra for greasing the dish 80g light brown muscovado sugar 2 large eggs 50g tahini 1 tsp vanilla extract thick cream or vanilla ice-cream, to serve 300ml thickened cream 180g light brown muscovado sugar 80g butter, cut into 4 pieces 1⁄2 tsp vanilla extract 50g tahini 1⁄4 tsp sea salt flakes If using an ovenproof serving dish, brush the base and sides with the 10g softened butter.
If using a cake tin, line the base and sides of a 20cm-square tin with baking paper, allowing an overhang on all sides to aid cake removal later on..