Serves 4. Great with fresh cream or custard.
Ingredients
For the puddings
- 125g pitted dates
- 100ml boiling water
- 50g unsalted butter
- 80g light or dark muscovado sugar
- 1 egg, beaten
- 100g self raising flour
- 1/2 tsp bicarbonate of soda
- 1/8 tsp cinnamon
- 60ml whole or semi-skimmed milk
For the toffee sauce
- 40g unsalted butter
- 80g light or dark muscovado sugar
- 60ml single or double cream
Method
- Preheat your oven to 180C/160C Fan
- Grease 4 ramekins
- Soak the dates in the boiled water for a few minutes, then drain and whizz into a paste.
- Beat the butter and sugar in a mixing bowl until smooth and creamy.
- Add the egg a bit at a time, making sure to beat it in well.
- Mix the flour, bicarbonate of soda and cinnamon in a bowl, then add a third to the mixture and fold it in.
- Add half of the milk and mix it well.
- Continue with the next third of the dry ingredients, then the other half of the milk and the final third of the dry.
- Mix in the date paste.
- Split the mixture between the four ramekins and bake for 20-25mins.
- The sauce only takes 10 minutes so you can start as the puddings are almost done or let the puddings cool and use them later on.
- Add the butter, sugar and 40ml of the cream to a pan and melt over a low heat.
- Stir consistently for 7-10mins until all of the sugar has dissolved and the sauce is a dark toffee colour.
- Remove from the heat and stir in the remaining 20ml of cream.
- Turn the puddings out onto a plate/bowl and spoon the toffee sauce on top.