Soft dates, treacle and demerara sugar combine to make this family-favourite warming dessert.
Per serving: 461kcals, 20.8g fat (12.6g saturated), 67.3g carbs, 48.8g sugars, 4.5g protein, 2.3g fibre, 0.241g sodium
|225g chopped pitted dates|
|180ml boiling water|
|1 tsp vanilla extract|
|180g + extra for greasing of self-raising flour|
|1 tsp bicarbonate of soda|
|2 lightly beaten eggs|
|85g softened butter|
|140g demerara sugar|
|2 tbsp black treacle|
|For the toffee sauce:|
|175g brown sugar|
|50g cut into pieces of butter|
|225ml double cream|
|1 tbsp black treacle|
|Vanilla ice cream|
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease eight small (180ml) mini pudding tins and place on a baking tray.
- Add the dates to a bowl, then pour over the boiling water. Leave for 30 minutes, then mash a bit with a fork. Stir in the vanilla.
- While the dates are soaking, mix the flour and bicarbonate of soda in a small bowl.
- Beat the butter and sugar together in a large mixing bowl for a few minutes until pale and thick.
- Gradually beat in the eggs, then the treacle.
- Alternate stirring in the flour and the milk.
- Stir in the soaked dates, then spoon into the pudding tins and bake for 20-25 minutes until risen.
- Meanwhile, combine all of the sauce ingredients in a saucepan over a medium-low heat. Bring to a gentle simmer, stirring occasionally, until thick.
- Use a knife to loosen the puddings from the tin, then invert onto serving plates. Drizzle over the sticky sauce and serve with ice cream.