Ingredients
- for the sauce
- 125g dark soft brown sugar
- 60g unsalted butter
- 150ml double-thick cream
- ½tsp sea salt flakes
- for the sponge
- 85g stoned dates, chopped
- ½tsp bicarbonate of soda
- 40g unsalted butter, softened
- 85g castor sugar
- 2 large free-range eggs
- ½tsp pure vanilla extract
- 125g self-raising flour, sifted
- you will need
- 6 x 150ml dariole moulds
Instructions
- To make the sauce, place the sugar, butter, cream and salt in a saucepan and heat gently, stirring, until the sugar has dissolved and the sauce is smooth. Set aside to cool and thicken.
- Heat the oven to 180°C, 160°C fan. To make the sponge, place the dates in a bowl with the bicarbonate of soda and 150ml boiling water. Stir well and set aside.
- Beat the butter and castor sugar in a food processor until fluffy. Beat the eggs with the vanilla extract and pour in a steady stream on to the butter and sugar, beating continuously. Don't be alarmed if the mixture looks curdled at this stage - it will all come together when you add the flour.
- Add the flour and beat well, then pour in the dates and all the liquid; mix well. Butter the dariole moulds and divide the mixture evenly between them - they should be just over two-thirds full. Place on a baking sheet in the middle shelf of the oven.
- Bake for 15 to 20 minutes or until well risen and golden brown. Press the centre of the puddings lightly; if the sponge springs back, they are cooked. Remove from the oven and allow to rest for 5 minutes before turning out on to 6 warmed plates. To serve, pour a couple of spoonfuls of the sauce over each pudding and serve the rest in a jug.
