I only have good associations with the pudding: sweet dessert, moist and very aromatic! When I baked it ( and naturally ate it!) I felt wonderful. Small portion was a sufficient dose of sweetness for a half a day (dates are very sweet!), and what a pleasure….
This pudding you should serve warm. It doesn’t have to be served straight from the oven, is also good heated up in the microwave. The author of this recipe says you can freeze it but I haven’t checked that.
Ingredients (makes 18 muffin size portions)
250 g (9 oz) dried dates
1,5 cups water
1/3 cup butter (plus some to butter baking tin)
1 cup brown sugar
2 eggs
3 tbsp molasses
2 tbsp golden syrup
1 2/3 cup wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
pinch salt
Method
Dates (stoned) cover with water in a pot and boil on low heat for a few minutes. Put it on a side.
In a bowl mix butter with sugar until well combined, beat in one egg at the time, add salt. Stir in molasses and golden syrup. Add sifted flour with baking powder. Still warm dates mix in food processor until smooth. Add baking soda to the date mixture. Ready mixture pour in the egg mixture and combine. The batter pour in buttered muffin tin. Bake for 18-20 min. in preheated oven to 170 oC (340 F). Cool the puddings for a while in a tin, remove them when still warm. Serve with vanilla ice cream or toffee sauce.
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