Date cakes with soft chocolate centre
½ tsp of bread soda 200g of destoned dates, finely chopped 150g of self-raising flour 75g of plain flour 70mls of cream
60g of dark chocolate, broken into even pieces
125g of soft butter 140g of muscovado sugar 2 eggs, lightly beaten
Preheat your oven to 160 degrees and grease and flour six small pudding moulds. I use ones that are about 220mls in volume.
Stir the bread soda into 180ml of hot water and add the chopped dates. Stir them around and then set aside to soak up the liquid.
Sieve the two flours together and set aside.
Heat the cream until it is just about to boil, it will be shivering on the surface. Stir in the chocolate until it is melted and set aside.
Beat the butter and sugar until light and fluffy. Slowly add the eggs, adding a spoon of flour if the mixture begins to curdle. Once the eggs are combined add the flour a third at a time until a smooth batter is formed. Add in the dates and combine.
Spoon the mixture into the prepared moulds until about half is gone. Add a small dollop of the chocolate into the centre and cover it with the rest of the batter.
Bake for about 30 minutes or until firm to touch.