Serves 6.


For the pudding.

  • 175g stoned dates, roughly chopped
  • 150ml boiling water
  • 1 teaspoon bicarbonate of soda
  • 85g salted butter, softened, plus extra for greasing
  • 60g dark muscovado sugar
  • 60g light brown sugar
  • 2 eggs
  • 100g Tims Dairy Greek Style Natural yogurt
  • 175g 00 flour or plain flour
  • 1 teaspoon baking powder

For the sauce.

  • 75ml double cream
  • 100g dark muscovado sugar
  • 75g salted butter
  • 75ml Tims Dairy Greek Style Natural yogurt



Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes.  Mash them with a fork to break them up.  Preheat the oven to 180C, Gas mark 4, fan 160C.   Grease a loaf tin with butter.  Cream the softened butter with the sugars until smooth and then beat in the eggs followed by the yogurt and date mixture.  Sieve the flour and fold into the mix.  Pour into the buttered tin and bake for around 30-35 minutes or until a skewer comes out clean.  Allow the loaf to rest for a few minutes before turning out onto warm serving plate.

To make the sauce heat the cream, sugar and butter together over a medium heat, stirring until smooth.  Remove from the heat and allow to cool for a few minutes.  Stir in the yogurt.  Pour half over the cake and put the rest in a warm jug.

To Serve:

Top with more Tims Dairy Greek Style Natural yogurt to cut through the sweetness for the ultimate in comfort food!


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