Prep 10 mins
Cook 50 mins
This recipe makes four individual puddings. You can make the puddings ahead of time and freeze all of them, or serve two immediately and freeze the other two for later. To freeze, wrap individual puddings after baking in plastic wrap and then in foil (or put in large ziplock bag) and place in freezer so they lay flat. Freeze sauce in a separate small ziplog bag. To serve, remove both puddings and sauce from freezer and let sit at room temperature while oven preheats to 300 degrees. Bake puddings for 20 to 25 minutes or until knife inserted in the center feels warm to the touch. When the cakes are almost reheated, open one corner of the ziplock bag containing sauce and microwave on high for 25-40 seconds or until hot. Pour over each cake.
- 2⁄3 cup unbleached all-purpose flour (3 3/4 ounces, plus more for dusting the ramekins)
- 2⁄3 cup dates, pitted, cut crosswise into 1/4-inch slices
- 1⁄4 cup warm water
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup brown sugar (light or dark, packed, 2 3/4 ounces)
- 1 large egg
- 3⁄4 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted (1/4 stick)
- 4 tablespoons unsalted butter (1/2 stick)
- 1⁄2 cup brown sugar (light or dark, packed, 3 1/2 ounces)
- 1⁄3 cup heavy cream
- 1 1⁄2 teaspoons rum
- creme anglaise or vanilla ice cream
- For the pudding cakes:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
- Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
- Bring kettle or large saucepan of water to boil over high heat.
- Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
- Drain dates, reserving liquid, and transfer to medium bowl.
- Whisk flour, baking powder, and salt together in another medium bowl.
- Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
- Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
- With food processor running, pour melted butter through feed tube in steady stream.
- Transfer this mixture to bowl with softened dates.
- Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
- Distribute batter evenly among prepared ramekins.
- Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
- Cover pan tightly with aluminum foil, crimping edges to seal.
- Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
Nice recipe! I made it twice (two quarter recipes)- once as stated for my flatmate and lightened up a bit for me, both turned out great! Made as written, the sauce turned out really gooey and the sponge was moist. For mine, I used Splenda instead of the sugar, an egg white for the egg and extra-light margarine but the sponge still turned out nice, a little drier than Sam's but still soft because of the dates. I skipped the sauce and used sugar-free syrup and it made a really nice, low-calorie pudding. Thanks a lot!