This is so rich, moist and sinful, I know I'm going to hell.
A special request from GBF, discussed over dinner at Buko Nero last week. Since he, Miss Z and Miss A are coming over, we can all go to hell together and be damned happy on the journey down.
Hells yeah.
For 6 puddings:
- 120g dates, stones removed
- 1 teaspoon baking soda
- 45g unsalted butter, softened
- 85g caster sugar
- 2 eggs
- 85g flour
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
Preheat oven to 180ºC and grease 6 ramekins or muffin pan.
Chuck the dates in a bowl and cover with boiling water for a few minutes until softened. Drain the dates and whizz them in a food processor until you have a purée.
Meanwhile, cream your butter and sugar until pale, and add the eggs, flour, baking soda and spices. Mix together well, then fold in the puréed dates. Pour into ramekins or muffin cups till half full and bake for 30 minutes.
While the pudding is cooking, make the toffee sauce:
- 60g unsalted butter
- 60g brown sugar
- 70ml cream
Put the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.
Run a knife around each pudding and turn upside down to unmold. Pour some toffee sauce onto a plate and nestle a pudding in the middle of the lovely toffee puddle. Serve with a side of vanilla ice cream.
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