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Author Notes: Christian grew up in England and ate a fair share and I was very happy to try it! It is similar to the French pain d’epices ''gingerbread'', which is a favourite Christmas treat. These puddings are quick and easy to make, very sticky and utterly delicious! —Helene Picon
- 250 grams dates
- 250 milliliters water
- 1 teaspoon baking soda
- 100 grams butter
- 80 grams brown sugar
- 190 grams cake flour
- Leave all you ingredients out for an hour or so before making, as this brings everything to the same ambient temperature. Preheat oven to 180°C Grease six muffin tins generously with butter
- Start by weighing all your ingredients in separate bowls, so if you make any mistakes you can correct them easily
- Pour the boiling water over your dates and bicarbonate of soda. Leave to re hydrate and soften for 10 minutes
- Add your eggs one at a time, incorporating fully before adding the next, add your date mixture and mix well
- Now sift your flour into mix while mixing gently with a whisk, don’t over mix as this will make your pudding tough, when you’ve incorporated all your flour divide between your six tins, give the tin a few taps again the work surface to release any hidden air bubbles and bake for 25-30 minutes, your cake will have risen, it should still be a little soft in the middle and the surface will spring back when gently pressed
- When your cakes have finished, leave them to rest for 2 minutes before taking them out of the tin
- We like to pour half the sauce over the puddings so they can absorb the sauce but also it gives it a beautiful glaze