Toffee and date pudding
A good old fashioned winter pudding like gran used to make... it can be tempting in summer too!
- 175g soft pitted dates
- 1tsp vanilla extract
- Butter, for greasing
- 50ml toffee and vodka liqueur, plus extra to serve
- 50ml maple syrup
- 2 large eggs, separated
- 75g self raising flour
- 75g raisins
- Bought toffee sauce, to serve
- Put the dates into a saucepan with the vanilla and 150ml of cold water. Bring to the boil, cover with a lid and simmer for about 5 minutes or until the dates have softened and absorbed most of the water. Remove from the heat and leave to cool.
- Preheat the oven to 190°C, gas mark 5. Use a little butter to grease 4 teacups or mini pudding basins about 175ml in size.
- Use a hand-held blender to blitz the cooled dates until smooth. Put the date puree into a bowl and stir in the Dooley's, syrup, egg yolks, flour and raisins. Mix until smooth and combined.
- In a clean bowl whisk the egg whites until stiff. Gently fold them into the date mixture. Divide the mixture between the cups or basins. Cover the top of each one firmly with a square of buttered foil.
- Put the puddings in a roasting tin and pour in enough boiling water to reach halfway up the sides of the cups. Bake for 45-55 minutes, topping up with boiling water if necessary, until the puddings are risen and firm.
- Mix the toffee sauce with some toffee and vodka liqueur to taste. Remove the foil and turn the puddings out onto small plates. Serve hot with the toffee and vodka liqueur flavoured sauce.