The perfect sweet treat
I love the idea of heirloom recipes and putting together a book of all your favourites to pass on to your children. A beautiful example of how to do this properly is Lisa Faulkner’s inspirational new book Recipes from my Mother for my Daughter, which landed on my desk last week. I made these puddings for family lunch on Sunday and everyone thought they looked so pretty and said that I’d made such an effort but really it was so easy. They are beautifully light but I ended up making double the sauce because it’s delicious and if you ask me a pudding like this should be swimming in it. The perfect Mother’s Day treat for next week…
To make 8 puddings, you will need…
175g pitted dates, chopped
300ml boiling water
1 teaspoon bicarbonate of soda
50g unsalted butter, softened, plus extra for greasing
175g unrefined caster sugar
2 eggs, beaten
210g self-raising flour, sifted
1 vanilla pod, split lengthways
chopped walnuts, to finish
double cream, to serve (optional)
For the sauce
250g unsalted butter
300g soft brown sugar
400ml single cream
1 Preheat the oven to 180C (350F), gas mark 4. Grease eight 200ml mini pudding basins or ramekin dishes and line each base with a small circle of greaseproof paper (important if you want to turn the puddings out intact!).
2 Put the dates along with the boiling water and bicarbonate of soda into a bowl and put to one side. In another bowl, cream the butter and sugar together until light and fluffy.
3 Add the eggs a little at a time, mixing well between each addition. Fold in the flour, followed by the dates and their soaking liquid. Scrape the seeds from the split vanilla pod into the bowl and mix well. You will have a wet mixture but don’t be worried as this is how it’s meant to be.
4 Divide this mixture between the moulds, taking care not to fill them more than two-thirds full. Place the moulds or ramekin dishes on a baking tray and bake in the preheated oven for about 25 minutes, or until a metal skewer comes out clean when tested.
5 While the puddings are cooking, make the sauce. Put all the sauce ingredients into a saucepan, bring to the boil and simmer for 5 minutes, stirring from time to time.
6 When the puddings are cooked, turn them out onto a clean, lined baking tray and spoon over half of the sauce. Return to the oven for 5 minutes. Serve the puddings with the remaining sauce, some chopped walnuts and double cream.
Recipes from my Mother for my Daughter, £20, Simon & Schuster
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