There are some occasions, most especially during cold winters, when only a good line-your-ribs style pudding will do. This one, I admit, is a little bit of a cheats version – the sauce being little more than dulce de leche warmed through. Not traditional, but really wonderful just the same (its also baked)
Pudding
175 grams dates (not sugared), stoned and chopped
1 dessert spoon (2 tsp) bicarbonate of soda
Boiling water
90 grams unsalted butter
175 grams light muscovado sugar
2 large fresh eggs
230 grams self raising flour
2 tsp vanilla bean paste or pure vanilla extract
Simple Sauce
1 x 397 grams tin Carnation Caramel http://www.carnation.co.uk/products/caramel or Dulce de Leche
Alternate Sauce
200 grams natural brown sugar
115 grams unsalted butter
80 ml double cream
Preparation
- Grease an 20 cm square cake tin with butter, line the base with greaseproof paper (buttered)
- Preheat oven to 180°C, 160ºC fan assisted, 350°F, Gas Mark 4
Pudding
- Put the dates and bicarbonate of soda into a heatproof jug, pour in just enough boiling water to cover the dates, cover.
- Meanwhile, cream the butter and sugar until paler and smooth.
- Add the eggs – one at a time – beating well between each addition.
- Sift in the flour, add the dates and vanilla, stir until combined.
- Transfer to the prepared tin or divide between the ramekins.
- Bake in the centre of the preheated oven for 40 to 45 minutes, if using ramekins 20 to 25 minutes.
- Test with a fine skewer – if it comes out clean when place into the centre, the pudding is ready.
Sauce
- When the pudding is nearly ready, warm the Dulce de Leche or Carnation Caramel and preheat the grill.
To finish
- Remove the pudding from the oven, pour over half of the sauce and put under a preheated grill until the sauce is bubbling.
- Serve while hot with remaining sauce.
Alternate Sauce
- Put the sugar, butter and cream into a saucepan over a low heat, warm gently while stirring until the sugar has dissolved and the sauce has thickened. Simmer for three minutes.
.