Prep 1 hr
Cook 25 mins
Quite a lengthy recipe, but don't be put off...it's worth the effort!
- 225 g dates, stoned and chopped
- 175 ml boiling water
- 1 teaspoon vanilla extract
- 175 g self raising flour, plus
- 1 tablespoon self raising flour, extra
- 1 teaspoon bicarbonate of soda
- 2 eggs
- 85 g butter, softened, plus extra
- butter, for greasing
- 140 g demerara sugar
- 2 tablespoons black treacle
- 100 ml milk
FOR THE TOFFEE SAUCE
- 175 g light muscovado sugar
- 50 g butter, cut in pieces
- 225 ml double cream
- 1 tablespoon black treacle
- Put the dates in a bowl and pour ove the boiling water. Leave to stand for about 30 minutes. Drain off any excess liquid and mash them up a bit if they are large pieces.
- Stir in the vanilla extract.
- Butter and flour seven mini pudding tins (about 200ml each) and sit them on a baking sheet.
- Heat oven to 180c/fan 160c/gas 4.
- While the dates are soaking make the puddings.
- Mix the flour and bicarbonate of soda together. Beat the eggs in a separate bowl.
- Beat the butter and sugar together in a large bowl until creamy, but it will be slightly grainy because of the sugar.
- Add the eggs a little at a time.
- Beat in the black treacle.
- Using a metal spoon, gently fold in a third of the flour, then half the milk. Repeat until all flour and milk is used.
- Stir in the dates.
- The mixture may look a bit curdled, but should be like a soft thick batter.
- Spoon evenly into prepared tins.
- Bake for 20-25 minutes until risen and firm.
- Meanwhile make the sauce.
- Put the sugar and butter in a medium saucepan with half the cream.
- Bring to the boil over a medium heat stirring all the time until the sugar has completely dissolved.
- Stir in the black treacle.
- Turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is rich toffee colour. Stir it occasionally to make sure it doesn't burn.
- Take the pan off the heat and beat in the rest of the cream.
- Remove puddings from the oven.
- Leave them for a couple of minutes and then turn them out.
- You can serve them now with the sauce poured over, but they get even stickier if you keep them for a day or two covered in sauce.
- Put half the sauce in a serving dish, stand the puddings in there, and pour over the rest of the sauce.
- To serve, heat them in the oven (preheated as above) covered with foil,until they are hot, about 15 minutes.
- Serve on their own, or with cream or custard.
- Can also be frozen -- mine didn't last that long!