Sticky Spice Puddings
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
8
- For the sauce
- 6 Tbsps unsalted butter
- 1 cup unrefined, dark Muscovado sugar
- 2 tsps ground cinnamon
- 2 Tbsps Orange juice
- 3 Tbsps cream (38% fat)
- For the puddings
- 1 ¾ cups chopped, pitted Dried dates
- 500 Orange juice
- 1 tsp baking soda
- 2 ¼ cups all-purpose flour
- ½ tsp Baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 6 Tbsps unsalted butter
- ¾ cup light Muscovado sugar
- 3 large eggs
- To serve
- sliced Banana
- Vanilla sauce
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8 ramekins.
2.
For the sauce: melt the butter and sugar in a pan until the sugar has dissolved completely. Heat, stirring occasionally until bubbling.
3.
Add the cinnamon, orange juice and rum and return to a simmer, stirring. Remove from the heat and stir in the cream. Spoon 2 tablespoons of sauce into each ramekin and reserve the rest of the sauce.
4.
Heat the dates and orange juice in a pan and bring to a simmer. Cook uncovered, for 5 minutes. Remove from the heat and stir in the bicarbonate of soda. Set aside to cool.
5.
Sift together the flour, baking powder, cinnamon, ginger and salt.
6.
Beat together the butter and sugar in a mixing bowl until light.
7.
Add the eggs one at a time, stirring well after each addition. Add the flour mixture alternately with the date mixture, stirring well after each addition, starting and ending with flour.
8.
Spoon into the ramekins and place in a roasting tin. Pour boiling water around the ramekins to come1cm|1/2" up the ramekins.
9.
Bake for 30-40 minutes, until askewer inserted into the centre comes out clean. Remove from the water bath and cool for at least 10 minutes.
10.
Unmould and place on serving plates. Spoon the remaining sauce on top. Serve with sliced bananas and vanilla sauce.
