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Sticky date puddings with spiced chocolate caramel sauce
Sticky date puddings with spiced chocolate caramel sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Irresistibly decadent pudding for sweet tooth cravings.
Ingredients:
  • 285g (1 3/4 cups) pitted dates, coarsely chopped
  • 250ml (1 cup) boiling water
  • 2.50 gm bicarbonate of soda
  • 80g butter, softened
  • 100g (1/2 cup) brown sugar
  • 2 eggs
  • 115g (3/4 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 185ml (3/4 cup) thin cream
  • 100g dark chocolate, chopped
  • 1 tsp Chinese five-spice
  • 2.50 gm ground cinnamon
  • 160g (1 cup) brown sugar, extra
  • 60g butter, extra, chopped
  • Creme fraiche, to serve
Instructions:
  • Preheat the oven to 180C and prepare six 185ml (3/4 cup) dariole moulds by greasing and lining the base with baking paper.
  • In a heatproof bowl, mix dates, water, and bicarbonate of soda. Let sit for 10 minutes until dates soften, then mash with a fork until nearly smooth.
  • With an electric mixer, whip the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gently mix in the dates and flours. Pour the batter into the pans and level the top. Bake for 30 minutes or until the top bounces back when touched lightly. Let it rest for 5 minutes before transferring to a wire rack to cool.
  • In a saucepan over low heat, blend cream, chocolate, five spice, and cinnamon until chocolate melts into a smooth mixture, stirring constantly for about 5 minutes. Add extra sugar and butter, continue stirring for another 5 minutes until sugar dissolves. Remove from heat.
  • Portion the puddings onto individual serving plates, then generously drizzle them with sauce before elegantly serving with a dollop of creme fraiche on the side.

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