Serves 8
INGREDIENTS
126g chopped stoned dried dates
150ml water
125g butter + extra for greasing (softened)
100g caster sugar
1 tab vanilla extract
4 eggs
225g Oast to Host Cake Flour
1 tsp baking powder
SAUCE INGREDIENTS
300ml double cream
75g Billingtons Mollases Sugar
75g soft dark or light brown Sugar
(you could use all soft brown sugar but I like the depth the molasses bring)
50g butter
METHOD
Heat oven to 180C/350F/Gas 4
Place the dates in a small saucepan with the water. Bring to the boil before reducing the heat to a simmer for 5 mins. Remove from heat and leave to cool.
Grease 8 metal 150ml dariole moulds. Place softened butter, sugar, vanilla, eggs, flour & baking powder in a bowl and beat for 2 minutes until well blended and smooth.
Puree the date mixture with hand held stick blender or in a food processor. Stir into cake mixture and divide mixture between the 8 dariole/pudding moulds. Puddings should be put in a roasting tin, covered with a sheet of greaseproof paper and sealed with a piece of foil. Lift back 1 corner of the foil to pour in boiling water - at least 3/4 inch - they do not want to boil dry. Very carefully lift into the oven. Bake for 35-40 mins until well risen and firm to the touch.
While puddings are in the oven, put half the cream with the molasses and soft brown sugar in a heavy based pan, heating gently until the sugar is dissolved. Bring to the boil and leave the sauce to gently bubble away for about 5 minutes or until its a lovely dark, rich caramel colour (it will be a bit darker if using molasses). Stir in the remaining cream.
Carefully remove the puddings from the oven once cooked, loosen the edges with a knife then turn out onto a warmed bowl or plate and cover with sauce.
Serve with ice cream or cream.