Servings
servings
Prep time
45 MinutesCooking Time
30 MinutesCalories
--- Kcal
Steps
Ingredients
- 170 g dates, chopped
- 295 ml water
- 1 tsp bicarbonate of soda
Step 1
Bring the dates and water to a boil in a pan. Mix in the bicarbonate of soda and remove from heat, allow to cool.
Ingredients
- 204 g plain flour
- 1 tsp baking powder
- 0.5 tsp salt
Step 2
In a separate bowl, mix together.
Ingredients
- 60 g butter
- 200 g caster sugar
- 1 tsp vanilla extract
Step 3
In a new bowl, beat together.
Ingredients
- 2 eggs
Step 4
Add one egg and beat in. Add half of the flour mixture followed by half of the date mixture and beat. Repeat this process with the second egg and the remaining mixtures until combined.
Step 5
Preheat oven to 165°C. Pour the batter into prepared ramekins and bake for approximately 30 minutes.
Ingredients
- 60 g butter
- 120 ml double cream
- 275 g light brown sugar
Step 6
Make the toffee sauce. Bring to a boil in a pan for 3 minutes then remove from heat.
Ingredients
- 1 tsp brandy
- 0.5 tsp vanilla extract
Step 7
stir into sauce then pour over puddings.
Notes
- The alternating addition of eggs, flour, and dates helps create a uniform batter texture.
- The sauce should be stirred constantly while boiling to prevent burning.