Sticky Date Pudding

• 250 grams dates
• 250 milliliters water
• 1 teaspoon baking soda
• 100 grams butter
• 80 grams brown sugar
• 190 grams cake flour

1. Leave all you ingredients out for an hour or so before making, as this brings everything to the same ambient temperature.rnPreheat oven to 180u0b0CrnGrease six muffin tins generously with butter
2. Start by weighing all your ingredients in separate bowls, so if you make any mistakes you can correct them easily
3. Pour the boiling water over your dates and bicarbonate of soda. Leave to re hydrate and soften for 10 minutes
4. Add your eggs one at a time, incorporating fully before adding the next, add your date mixture and mix well
5. Now sift your flour into mix while mixing gently with a whisk, don't over mix as this will make your pudding tough, when you've incorporated all your flour divide between your six tins, give the tin a few taps again the work surface to release any hidden air bubbles and bake for 25-30 minutes, your cake will have risen, it should still be a little soft in the middle and the surface will spring back when gently pressed
6. When your cakes have finished, leave them to rest for 2 minutes before taking them out of the tin
7. We like to pour half the sauce over the puddings so they can absorb the sauce but also it gives it a beautiful glaze

dates, milliliters water, baking soda, butter, brown sugar, cake flour

Taken from food52.com/recipes/71808-sticky-date-pudding (may not work)