Name: Sticky date puddings
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Cuisine: british
Ingredients: 175g dates, pitted, chopped; 2.50 gm bicarbonate of soda; 75g unsalted butter, softened, plus extra to grease; 150g light brown sugar; 4.40 gm vanilla extract; 170g self-raising flour, sifted; 2 eggs; Thick cream, to serve; 200ml cream; 90.00 gm brown sugar; 60g unsalted butter; 40.00 ml chopped pecan nuts

Sticky date puddings

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Elevate classic sticky date puddings with stylish individual molds for a professional presentation.

Ingredients:

175g dates, pitted, chopped
75g unsalted butter, softened, plus extra to grease
150g light brown sugar
170g self-raising flour, sifted
Thick cream, to serve
200ml cream
90.00 gm brown sugar
60g unsalted butter
40.00 ml chopped pecan nuts

Instructions:

Preheat the oven to 180°C. Combine dates and 180ml water in a pan, bring to a boil, add bicarbonate of soda, and let sit for 15 minutes until the mixture settles after bubbling fiercely.
Combine pale, creamy butter and sugar. Pour in vanilla and mix in 1 tablespoon of flour. Add eggs individually, blending till smooth. Gently blend in remaining flour using a metal spoon, then fold in the date mixture (don't worry if it looks curdled).
Prepare six 250ml (1-cup capacity) dariole moulds by buttering them, then pour in the pudding mixture. Bake for 25 minutes until fully cooked, then allow to rest for 5 minutes before unmolding.
In a saucepan, combine the ingredients and heat over low heat until the butter is melted. Let it cool slightly, then drizzle over the puddings. Serve with a dollop of cream on top.

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