Makes 7
7oz pitted whole dates
2 1/2oz rapeseed oil, plus 1/2 tsp for oiling the tins
6oz self raising flour, plus extra for dusting
1 tsp vanilla extract
1 tsp black treacle
2 medium eggs
1 tsp bicarb of soda
4oz unrefined demerara sugar
4oz natural yoghurt
Toffee sauce
4oz light muscovado sugar
1oz butter, cut in pieces
1 1/2 tsp black treacle
1/2 tsp vanilla extract
4oz half fat creme fraiche
Chop the dates into small pieces, put in a small bowl then pour over 175ml boiling water. Leave to cool, about 30 mins. Oil then flour 7 x 200ml pudding tins (tapping out excess flour). Sit them on a baking sheet.
Stir the vanilla and treacle into the dates, and mash with a fork to a rough puree.
Heat oven to 180, 160 fan, gas mark 4. To make the puddings, beat the eggs in a small bowl. Mix the bicarb of soda and 175g flour together. Stir the 75ml oil and demerara sugar together in a larger bowl, using a wooden spoon. Pour in the eggs a bit at a time, beating as you go. Gently fold in one-third of the flour with a large metal spoon, then half the yoghurt. Don't overmix. Repeat, finishing with the last of the flour. Gently stir the mashed dates in to a thick batter. Spoon evenly between the tins. Bake for 20-25 mins.
Meanwhile, make the sauce. Put the muscovado sugar and butter into a small heavy based pan. Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn. The mixture will be quite thick, like fudge, and the sugar won't dissolve completely at this stage. Take the pan off the heat, then stir in the black treacle and vanilla. Cool for 1-2 mins, then stir in the creme fraiche a spoonful at a time, so it incorporates smoothly into the mixture. If it's a bit lumpy, use a small wire whisk to break them up.
To serve, loosen around the sides of the puddings with a round bladed knife, then turn out onto plates. Spoon a little sauce over each one and finish with a drizzle of it on the plate.
7oz pitted whole dates
2 1/2oz rapeseed oil, plus 1/2 tsp for oiling the tins
6oz self raising flour, plus extra for dusting
1 tsp vanilla extract
1 tsp black treacle
2 medium eggs
1 tsp bicarb of soda
4oz unrefined demerara sugar
4oz natural yoghurt
Toffee sauce
4oz light muscovado sugar
1oz butter, cut in pieces
1 1/2 tsp black treacle
1/2 tsp vanilla extract
4oz half fat creme fraiche
Chop the dates into small pieces, put in a small bowl then pour over 175ml boiling water. Leave to cool, about 30 mins. Oil then flour 7 x 200ml pudding tins (tapping out excess flour). Sit them on a baking sheet.
Stir the vanilla and treacle into the dates, and mash with a fork to a rough puree.
Heat oven to 180, 160 fan, gas mark 4. To make the puddings, beat the eggs in a small bowl. Mix the bicarb of soda and 175g flour together. Stir the 75ml oil and demerara sugar together in a larger bowl, using a wooden spoon. Pour in the eggs a bit at a time, beating as you go. Gently fold in one-third of the flour with a large metal spoon, then half the yoghurt. Don't overmix. Repeat, finishing with the last of the flour. Gently stir the mashed dates in to a thick batter. Spoon evenly between the tins. Bake for 20-25 mins.
Meanwhile, make the sauce. Put the muscovado sugar and butter into a small heavy based pan. Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn. The mixture will be quite thick, like fudge, and the sugar won't dissolve completely at this stage. Take the pan off the heat, then stir in the black treacle and vanilla. Cool for 1-2 mins, then stir in the creme fraiche a spoonful at a time, so it incorporates smoothly into the mixture. If it's a bit lumpy, use a small wire whisk to break them up.
To serve, loosen around the sides of the puddings with a round bladed knife, then turn out onto plates. Spoon a little sauce over each one and finish with a drizzle of it on the plate.
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