Landscape (UK)

Date & caramel


Makes 4 100g softened unsalted butter, plus extra for greasing 170g caster sugar 1 egg 150g dates, stoned and chopped 230g self-raising flour, sifted ½ tsp bicarbonat­e of soda 50ml milk 125g brown sugar 2 tbsp golden syrup 2 tbsp double cream vanilla ice cream, to serve 4 x 200ml ovenproof dishes

Preheat the oven 180°C/160°C fan/gas mark 4 and grease the ovenproof dishes. In a large mixing bowl, whisk the sugar, butter and egg together, using an electric whisk, for 2-3 mins until creamy, then stir in the dates, flour and bicarbonat­e of soda until completely combined. Stir in the milk. Divide the batter between the prepared ramekins and smooth the tops down. Place the puddings on an oven tray.

In a jug, combine the brown sugar, golden syrup and 270ml of boiling water. Stir in the double cream.

Divide the mixture between the puddings and bake for 20-25 mins until risen and golden. Allow to cool slightly, then serve with vanilla ice cream.

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