Ingredients:

  • 8 oz (225 g) Pitted Medjool Dates, finely chopped
  • 1 cup (240 ml) Boiling Water, freshly boiled
  • 1 tsp (5 g) Baking Soda (Bicarbonate of Soda)
  • 4 oz (115 g) Unsalted Butter, softened and cubed (for pudding)
  • 6 oz (170 g) Dark Brown Sugar, packed (for pudding)
  • 2 Large Eggs, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 6 oz (170 g) All-Purpose Flour (Plain Flour), sifted
  • 1 tsp (5 g) Baking Powder
  • 4 oz (115 g) Unsalted Butter, cubed (for sauce)
  • 6 oz (170 g) Dark Brown Sugar, packed (for sauce)
  • 6 fl oz (180 ml) Double Cream (or Heavy Cream)
  • ½ tsp (2-3 g) Sea Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line) 8 standard-sized muffin tins or ramekins.
  2. Place the chopped dates in a heatproof bowl. Pour the boiling water over them. Stir in the baking soda; this is crucial as it helps the dates break down and tenderizes the batter. Let sit for 10 minutes until cooled slightly and soft.
  3. Use a fork or immersion blender to lightly mash the date mixture, leaving some chunky pieces for texture. Set aside.
  4. In a large bowl, cream the 4 oz softened butter and 6 oz dark brown sugar using a mixer until light and fluffy (3-4 minutes). This step manages the air incorporated into the sponge.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Sift the flour and baking powder over the wet ingredients. Fold gently with a spatula—do not overmix. Stop mixing as soon as no pockets of dry flour remain.
  7. Gently fold the date mixture into the batter. Divide the mixture evenly between the prepared tins, filling them about two-thirds full.
  8. Bake for 30–35 minutes. The puddings are ready when they are dark golden brown, spring back lightly, and a skewer comes out clean.
  9. While the puddings bake, prepare the sauce: Combine 4 oz butter and 6 oz brown sugar (for the sauce) in a medium saucepan over medium heat. Stir continuously until the sugar is fully dissolved and simmering gently.
  10. Bring the mixture to a rolling boil and let it bubble for exactly 2 minutes without stirring. Keep a watchful eye to prevent burning.
  11. Remove the pan from the heat. Slowly pour in the heavy cream (6 fl oz) and whisk vigorously until smooth. Whisk in the sea salt.
  12. Once baked, let the puddings cool in the tins for 5 minutes. Invert them onto serving plates. Poke holes in the tops of the puddings using a skewer. Spoon a generous amount of warm butterscotch sauce over each pudding immediately, allowing it to soak into the sponge. Serve the remaining sauce separately.