I haven’t posted a dessert in a while so I thought it was about time! This is a real autumn dessert, delicious toffee flavour from the sauce which is great even just with ice cream. It is one of my Dad’s favourite desserts and really easy to make.
Makes 6 big puddings (Too big for 1 person, I think though my other half disagrees!)
Oven at 170C
2oz chopped pecans or walnuts
8oz Dates pitted and chopped
3/4 tsp baking soda
1/2 tsp vanilla extract
4 tbsp boiling water
3 1/2 oz butter
7oz gluten free self raising flour (sifted)
5oz coconut palm sugar (or golden caster sugar)
Grease 6 dariole moulds with a little soft butter
Sprinkle the nuts into the top of the moulds.
Combine the dates, vanilla, baking soda and boiling water.
Stir to combine and leave to soften and cool.
Beat the sugar and butter together until soft and creamy.
Add the eggs one at a time beating well between each addition
Fold in the flour followed by the date mixture
Spoon into the moulds about 2/3s full and bake for about 20 minutes until cooked through
Turn out and cool slightly before serving with the sauce below.
For the toffee sauce, combine 3oz coconut palm sugar, 6fl oz cream and 1 1/2 oz butter in a pot.
Stir over a low heat until the sugar is dissolved then simmer for about 10 minutes until it has thickened.
Remove from the heat and pour over the delicious puddings.