Got a couple of friends coming around for lunch tomorrow, so time to dust of the recipe for desserts. Main will be a cottage pie, which I"ll post up after made tomorrow.
Anyway, plan was to make the puddings today, freeze them overnight, then defrost, reheat, and make the toffee sauce before serving.
So, started off with 175g of chopped dates, 150g caster sugar, 175g self raising flour, 75g butter (at room temperature), 1/2 tsp vanilla essence, 2 tsp coffee essence, 3/4 tsp bicarb, and a couple of large beaten eggs.
Start off with putting the dates in a bowl, then add 175ml boiling water, then add the vanilla, coffee and bicarb, then put to one side.
Then, in a large bowl, put the sugar and butter together and whisk (electric hand whisk is best) until it's light and fluffy. Gradually add the eggs a little at a time whilst continuing to whisk.
Then, using a metal spoon, fold in the flour.
Once mixed, fold in the date mixture, again with a metal spoon.
Then divide the mix equally between 6 ramekins, having lightly oiled the ramekins first (Use a flavourless oil like groundnut).
Put in an oven at 180C for around 25 minutes.
When taken from the oven, leave to cool for about 5 minutes.
Before removing from the ramekins, slice the tops off so that the base of the puddings will sit level. I've put the puddings into a sealed plastic box for going into the freezer.
To be continued with the sauce tomorrow.........