Bag 0


  • Pre heat oven to 180C ( turn down to 165-170C for fan assisted ovens )
  • Lightly grease and flour a loaf tin, then beat butter and sugar together in a mixer until creamy.
  • Mix together the flour and spice, add to the creamed butter along with the eggs and beat until combined.
  • Add the dates to the saucepan, add boiling water to the tea in a measuring jug or beaker to 270 ml and brew for 2 minutes. Strain the leaves and keep 250 ml of the tea.
  • Add the tea to the dates and simmer for around 4-5 minutes until the dates break up into the mixture. Add the bicarbonate of soda to the mixture it will froth up nicely, now fold into the flour mixture straight away.
  • Pour into the loaf tin, the mixture will be quite runny, then bake for 45 mins or until a knife comes out clean from the loaf.
  • For the sauce: Add the ingredients to a pan, stir and simmer until the sugar has fully dissolved and the sauce is a light toffee colour. Drizzle over the top of the pudding. This recipe freezes really well so why not double the recipe and freeze the second loaf for the festive season.


  • 1 tablespoon of Tea Lab's Organic English Breakfast tea in 270 ml hot water
  • 180g self raising flour
  • 200g soft dates
  • 90g of butter
  • 1tsp cinnamon or mixed spice
  • 2 beaten eggs
  • 180g of soft brown sugar
  • For the sauce: 80g of butter
  • 80g of light brown sugar
  • 120 ml of double cream

featured tea:

Organic English Breakfast / Black Tea

Our classic, popular English Breakfast is a rich full bodied infusion to be enjoyed any time of the day.

More Details