Date Pudding with a Sticky Twist

Ingredients 0/14

Step 1

Warm your oven to 350°F (175°C) and greasing a 12-cup muffin tin. In a small bowl, whisk together the flour, baking powder, and chocolate, then set that aside for now.

Step 2

Bring the dates and water to a boil in a saucepan over high heat. Once boiling, take it off the heat and stir in the baking soda. Let it sit for about 5 minutes, then transfer the mixture to a blender and puree until smooth. Set this date puree aside.

Step 3

In a separate bowl, cream the butter and superfine sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Gently fold in the flour mixture and the date puree until everything is well combined. Spoon the batter evenly into your prepared muffin cups.

Step 4

Pop the tin into the oven and bake for about 25 minutes. While the puddings bake, mix the cream, brown sugar, and butter in a saucepan over medium-low heat, stirring until the butter melts and the sauce is smooth. Set this aside.

Step 5

Once the puddings have baked, take them out and let them cool in the tin for 10 minutes. Carefully remove each pudding and place them on a baking sheet. Spoon a couple of tablespoons of the sticky sauce over each one, then pop them back into the oven for another 5 minutes.

Step 6

To serve, drizzle some of the sauce on a dessert plate, place a pudding on top, sprinkle with a little powdered sugar, and add a scoop of ice cream. Repeat with the rest, and enjoy!