- Preheat the oven to 180°C/350°F/Gas Mark 4. Butter and flour 8 mini pudding tins and sit them on a baking sheet.
- Stone and finely chop the dates, then add to a bowl and cover with the boiling water. Leave for about 30 mins until cool and well-soaked before stirring in the vanilla extract.
- While the dates are soaking, make the puddings. First, mix the flour and bicarbonate of soda together. Then beat the butter and sugar together in a large bowl for a few mins until slightly creamy.
- Next, add the eggs a little at a time, beating well as you go. Then beat in the black treacle.
- Using a large metal spoon, gently fold in one-third of the flour and half of the milk, being careful not to overbeat. Repeat until all the flour and milk is used.
- Next, stir the soaked dates into the pudding batter, the mix may look a little curdled at this point but don’t worry. Spoon the mixture evenly between the tins and bake for 30-35 mins, until risen and firm.
- To make the sauce, add the sugar and butter to a saucepan with half of the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Next, stir in the black treacle. Turn up the heat slightly and let the mixture bubble away for 2-3 mins until it’s a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Then take the pan off the heat and beat in the rest of the cream.
- Finally, remove the puddings from the oven. Leave in the tins for a few mins then, using a small palette knife, loosen them from the sides of the tins before turning them out. Spoon over the warm sauce and serve with custard or a dollop of Cornish clotted cream.
- Recipe from www.roddas.co.uk
- There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Made the traditional way with sticky dates these individual puds are guaranteed to warm the heart
For the pudding: 225g (8oz) whole Medjool (large) dates 175g (6oz) boiling water 1 tsp vanilla extract 175g (6oz) self-raising flour, plus extra for dusting 1 tsp bicarbonate of soda 2 eggs, beaten 85g (3oz) Rodda's butter, softened, plus extra for greasing 140g (5oz) demerara sugar 2 tbsp black treacle 100ml (3¼floz) milk For the toffee sauce: 175g (6oz) light muscovado sugar 50g (2oz)Rodda's butter, cut into pieces 250g (9oz)Rodda's Cornish clotted cream 1 tbsp black treacle
Time: 20 mins Serves: 8 Nutrition: 608 cals, 36g Fat, 22g sat fat