- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 60 g butter, melted
- 170 g caster sugar
- 170 g plain flour
- 170 g dates, chopped
- 80 g preserved stem ginger, finely chopped
- 250 ml boiling water
- 1 heaped tsp bicarbonate of soda
- half tsp vanilla extract
- 1 egg
For the sticky toffee sauce:
- 125 g butter
- 375 g demerara sugar
- 500 ml double cream
1. Preheat the oven to 170ºC/gas 3. Grease 4 small dariole moulds or ramekins with butter and put a little piece of buttered parchment paper at the bottom of each mould. Refrigerate the moulds.
2. Mix together the dates, stem ginger, bicarbonate of soda and vanilla extract in a bowl, pour in the boiling hot water and set aside to soak.
3. Whisk the egg, caster sugar and melted butter together in a mixing bowl. Gradually fold in the flour, then add the date and water mixture.
4. Pour the mixture into the chilled moulds then bake in the oven for about 35 minutes. To check if the pudding is cooked, insert a skewer. If it comes out completely clean, the pudding is cooked.
5. Once the puddings are cooked make the sticky toffee sauce. Melt the butter in a saucepan. Mix in the sugar then add the double cream. Bring to the boil and cook for 3 minutes, stirring often.
6. Un-mould the puddings, place on serving plates, pour over the sticky toffee sauce and serve at once.
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