- 200g dates
- 250ml water
- 175g dark brown sugar
- 100g salted butter, chopped and softened
- 1 tsp vanilla extract
- 1 Tbl (15ml) bourbon (optional. Replace with cooled espresso coffee if you wish)
- 3 large eggs
- 150g plain flour
- 50g Dutch-processed cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
Bourbon Toffee Sauce
- 100g dark brown sugar
- 75g butter
- 250ml thickened cream
- 15ml (half a shot) of bourbon (adjust to taste)
- Preheat oven to 190°C. Butter and line 8 x 200ml pudding basins or ramekins.
- Place the dates, water and sugar in a pan and bring to a boil while stirring to dissolve the sugar. Lower the heat immediately and simmer gently for 10 minutes or until the dates are soft. Leave to cool completely.
- Place the cooled date mixture (plus the liquid) in a food processor along with the butter, vanilla extract, bourbon/coffee and eggs and blend until combined. You can process the dates until smooth if you wish but I prefer leaving some date chunks just for texture in the pudding.
- Scrape the mixture into a large mixing bowl. In two batches, sift the flour, cocoa, baking soda and baking powder into the mixture and fold gently until combined.
- Divide amongst the pudding basins and bake for 20-25 minutes or until the skewer emerges fairly cleanly when inserted into the centre.
- Remove from oven and allow to rest. In the meantime, place all the ingredients for the toffee sauce in a pan and simmer, stirring until sugar has dissolved and the sauce is smooth. Keep warm and stir every now and then to prevent a skin from forming.
- When cool enough to handle, invert puddings onto plates and removing baking paper. Serve warm with toffee sauce and some pouring/double cream if you wish.