Ingredients:

  • 7 oz (200 g) Pitted Medjool Dates, chopped
  • 1 cup (240 ml) Hot Water or Strong Black Tea
  • 1 tsp (5 g) Baking Soda (Bicarbonate)
  • 4 Tbsp (57 g) Unsalted Butter, softened (plus extra for greasing)
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 1 Large Egg, room temp
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (125 g) All-Purpose Flour
  • 1 tsp (5 g) Ground Ginger
  • 1/2 tsp (2.5 g) Ground Cinnamon
  • 1/4 tsp (1 g) Ground Cloves
  • 1 tsp (5 g) Baking Powder
  • 1 Tbsp (15 ml) Blackstrap Molasses
  • 6 Tbsp (85 g) Unsalted Butter (for sauce)
  • 1/2 cup (100 g) Dark Brown Sugar, packed (for sauce)
  • 1/2 cup (120 ml) Heavy Cream (Double Cream)
  • 2 Tbsp (30 ml) Dark Rum (aged, optional)
  • Pinch Flaky Sea Salt

Instructions:

  1. Chop and Soak Dates: Place chopped dates in a small saucepan. Add hot water (or tea) and baking soda. Bring mixture to a simmer, then immediately remove from heat and let stand for 15 minutes to fully soften.
  2. Mash: Use a fork to roughly mash the dates into a pulpy paste, leaving a few small chunks. Stir in the molasses. Set aside.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy (about 2 minutes).
  4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl.
  5. Combine Dry Ingredients: Whisk together the flour, ginger, cinnamon, cloves, and baking powder in a separate small bowl.
  6. Combine Batter: Gently fold the dry ingredients into the wet mixture, alternating with the warm date/molasses mixture. Do not overmix; mix only until the flour streaks disappear.
  7. Bake: Divide the batter evenly into 6 well-greased muffin cups or ramekins. Bake at 350°F (175°C) for 25–30 minutes, or until the puddings are deep golden brown and spring back lightly when touched.
  8. Brown the Butter: While puddings bake, melt the 6 Tbsp of butter in a clean saucepan over medium heat. Continue cooking, stirring frequently, until the foam subsides and brown, nutty flecks form at the bottom (about 3–5 minutes).
  9. Build Sauce: Remove the pan from heat immediately. Stir in the dark brown sugar and heavy cream until smooth. Return to medium-low heat and simmer gently for 2 minutes, stirring constantly.
  10. Finish Sauce: Remove from heat, stir in the rum (if using) and a pinch of salt. Keep warm.
  11. Soak Puddings: When the puddings come out of the oven, immediately use a skewer or toothpick to poke 6–8 deep holes into the top of each individual pudding.
  12. Drench: Drizzle about 1–2 tablespoons of the warm rum sauce over each pudding, ensuring the sauce seeps into the holes. Let the puddings rest for 5 minutes to soak up the liquid.
  13. Serve: Carefully unmould the puddings (or serve directly in the ramekins). Spoon extra warm sauce generously over the top just before serving with vanilla ice cream or custard.