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Sticky date molten lava choc pudding
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in gooey caramel-filled date pudding with a chocolate center.
Ingredients:
  • 60g dark chocolate, finely chopped
  • 80ml (1/3 cup) thickened cream
  • 200g pitted dried dates, finely chopped
  • 185ml (3/4 cup) boiling water
  • 1.25 gm bicarbonate of soda
  • 125g butter, at room temperature
  • 155g (3/4 cup) dark muscavado sugar
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • Double cream, to serve
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 185ml (3/4 cup) thickened cream
  • 25g butter, chopped
  • 53.60 gm golden syrup
Instructions:
  • In a heatproof bowl, add the chocolate. In a small saucepan, heat the cream over medium heat until almost boiling. Pour the hot cream over the chocolate and let it sit for 5 minutes until the chocolate melts. Stir well to combine, then refrigerate for 6 hours until firm and scoopable.
  • Preheat the oven to 160C (140C fan forced). Grease six 250ml (1 cup) pudding moulds with melted butter and line their bases with baking paper.
  • In a saucepan, combine dates and water, then bring to a boil over medium heat. Stir in bicarbonate of soda and let cool for 10 minutes. Lightly mash the dates with a fork.
  • To prepare the butterscotch sauce, combine caster sugar and water in a saucepan over low heat. Cook and stir for 5 minutes until sugar dissolves. Increase heat to high and bring to a boil. Let it boil undisturbed for 8-10 minutes until golden, occasionally brushing down the sides with a wet pastry brush. Remove from heat and carefully mix in cream, butter, and golden syrup. Transfer half the sauce to a bowl, chill for 25-30 minutes to thicken. Keep the rest at room temperature.
  • In a bowl, use electric beaters to blend the butter and muscovado sugar until light and creamy. Add the eggs one at a time, ensuring each is well combined before adding the next. Slowly mix in the flours in batches, alternating with the date mixture.
  • Divide the mixture evenly among the prepared moulds. Add a generous teaspoon of chocolate ganache to the center of each one. Cover with the remaining mixture, smoothing it out with a spoon. Place on a baking tray and bake for 30 minutes or until set. Invert onto a wire rack over a baking tray. Brush the puddings with the saved butterscotch sauce. Plate them up, top with a dollop of cream, and drizzle with the thickened butterscotch sauce.

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