I’m cheating a bit here. I have posted this recipe before, but it’s so good it’s worth posting again, but with the benefit of my improved photography skills, of course. The air has turned brisk and all of a sudden it feels as if summer is over. Even though the days are still warm and sunny, the cooler evenings and mornings signal the start of the change of seasons. And you know what that means don’t you?
Puddings. Not even a whisper of autumn and I’m already looking for excuses. And all of this on the week that I can’t go to Zumba. Speaking of putting on the pounds, this pudding recipe comes to you after a period in my life that I now refer to as ‘The Pudding Years’. I was newly married, scratching around my new home like a chicken, content in the novelty of my newly domestic life. I had begun to explore the gifts of the kitchen and so did AT. In fact he took over the dessert duties during this period, and soon earned the nickname ‘The Pudding Man’ from our friends. We would lure them into our home to try our latest favourite pudding; Lemon Delicious, Golden Syrup Dumplings, Self-saucing chocolate puddings. Needless to say we piled on the pounds and could safely say that our weight characterised the spirit of that gluttonous era.
I have cherry picked the individual date cakes and the toffee sauce from different recipe books because contrary to what you might think, all toffee sauces were not created equal. This one is a keeper. It goes very nicely with banana bread…or poured over ice cream….or eaten by the spoonful….or poured directly into your mouth, careful to let it cool first.
This recipe halves well, freezes well, re-heats well. It’s an absolute winner and essential in every recipe book.
Individual Sticky Date Puddings with Toffee Sauce
1 1/2 cups chopped, pitted dates
1 teaspoon bi carb soda
1 1/2 cups SR flour
125g brown sugar
2 eggs, lightly beaten
1 cup firmly packed brown sugar
1 cup cream
1/2 tsp vanilla
Put the dates and a cup of hot water into a sauce pan and bring to the boil.
Turn heat off and add bi-carb soda and butter. Stir.
Sift SR flour and brown sugar into a bowl and make sure they’re well mixed.
Throw in the date mixture and eggs and mix until just combined.
The mixture will go kind of puffy.
Scoop into prepared patty cases and bake for about 20 minutes, or till cooked.
Put the sugar, butter, cream and vanilla into a saucepan and bring to the boil.
Then turn down the heat and simmer for about 5 minutes.
Pour hot sauce over the little puddings and serve with cream or ice cream.