Sticky puddings

INGREDIENTS

  • Melted butter, to grease
  • 285g (1 3/4 cups) pitted dates, halved
  • 250ml (1 cup) boiling water
  • 1 teaspoon bicarbonate of soda
  • 80g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 115g (3/4 cup) self-raising flour, sifted
  • 75g (1/2 cup) plain flour, sifted
  • 185ml (3/4 cup) pouring cream
  • 160g (1 cup, lightly packed) brown sugar
  • 60g unsalted butter, chopped
  • Double cream, to serve

METHOD

Step 1

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Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.

Step 2

Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash.

Step 3

Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.

Step 4

Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.

Step 5

Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.

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