Ingredients:
For the pudding
For the toffee sauce
- 50g butter
- 175g muscovado sugar
- 225ml double cream
- 1tbsp black treacle
Method
Step 1
Start by stoning and finely chopping 225g medjool dates. Place them in a bowl and pour over 175ml boiling water.
Step 2
Let the dates soak for around 30 minutes or a bit longer, until they’re soft, cool, and well-soaked. Mash lightly with a fork, then stir in 1 tsp vanilla extract.
Step 3
Prepare your tins: butter and flour seven mini pudding moulds (each about 200ml/7fl oz) and set them on a baking sheet (alternatively, use a deep baking tray) Heat the oven to 180°C / fan 160°C / gas 4.
Step 4
While the dates are soaking, mix together 175g self-raising flour and 1 tsp bicarbonate of soda in a bowl. In another bowl, lightly beat 2 eggs.
Step 5
In a large mixing bowl, beat 85g softened butter and 140g demerara sugar for a few minutes until slightly creamy (the sugar will keep it a little grainy). Gradually add the eggs, a little at a time, beating well after each addition.
Step 6
Gently fold in one-third of the flour mixture using a spatula. Add half of the 100ml milk. Repeat until all the flour mix and milk are incorporated. Be careful not to overmix.
Step 7
Fold in the soaked dates. Don’t worry if the batter looks slightly curdled — it should be soft and thick.
Step 8
Divide the mixture evenly between the prepared tins and bake for 20–25 minutes, until risen and firm to the touch.
Step 9 – The Toffee Sauce
In a medium saucepan, combine 175g light muscovado sugar and 50g butter, along with half of the 225ml double cream.
Step 10
Bring to the boil over medium heat, stirring until the sugar has completely dissolved.
Step 11
Stir in 1 tbsp black treacle, then turn up the heat slightly and let it bubble for 2–3 minutes until the sauce turns a rich toffee colour. Stir occasionally to prevent burning. Remove from the heat and whisk in the remaining cream.
Step 12
Once the puddings are baked, leave them in their tins for a few minutes. Loosen the edges with a palette knife, then turn out onto a plate or dish.
Step 13 – Make Ahead (Optional)
You can serve straight away with warm sauce drizzled over, but for extra stickiness, leave them for a day or two coated in the sauce. To do this, pour half the sauce into one or two ovenproof dishes.
Step 14
Place the upturned puddings onto the sauce, then pour the remaining sauce over the top. Cover loosely with foil (no need to chill).
Step 15 – To Serve
When ready, heat the oven to 180°C / fan 160°C / gas 4. Warm the puddings, still covered, for 15–20 minutes until the sauce is bubbling. Serve as they are, or with a splash of cream or custard.