Unlike the 2 hours of steaming that Christmas pudding requires, this bakes for just 45 minutes. It can be made ahead which leaves you more time to enjoy Christmas day. You can make sticky toffee puddings for the kids using the same recipe but using water instead of coffee and omitting the cardamom. Both ways are really delicious.
175 mls. of freshly brewed, very strong espresso coffee
100 gms. of stoned and chopped dates
1 tsp. baking soda
1/4 c. of soft butter
1/3 c. of brown sugar
1 large egg
1 tbsp. golden syrup
1 tsp. vanilla extract
seeds from 4 cardamom pods, ground finely
1 c. flour
créme fraiche and caramel sauce (see recipe below) to serve
Preheat the oven to 375° F/ 190° C. Grease four ramekins or 6 small cups. Put the chopped dates and the coffee in a small sauce pan. Bring to a boil and simmer for five minutes. Take off the heat and add the baking soda. Stir while mashing the dates as much as you can. Set aside.
In a large bowl, cream the butter and the sugar together with an electric mixer. Blend in the egg, syrup, salt, vanilla and cardamom. Add the flour, then half the date mixture. Mix before adding the last half of the date mixture. Give it a final stir before spooning into the prepared cups or
Put them in a roasting tray. Pour boiling water into the tray to reach 2/3 of the way up the sides of the ramekins or cups. Cover loosely with foil and bake for 45 minutes.
Unmold while still warm and serve with caramel sauce and créme fraiche.
1/2 c. butter
1 c. brown sugar
1 c. water
1 1/2 tbsps. corn flour
1/4 c. cream
Combine butter and sugar in a sauce pan. Bring to a boil and stir until sugar melts. Simmer on low heat for three minutes. Disperse the corn flour in the water and add to the pan while stirring. When the mixture is smooth, leave to simmer for 2 minutes. Take off the heat, then add the cream. Serve with the puddings.
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