This holiday classic is the perfect finale to Christmas dinner.
A fantastic pairing with this dessert is Grant Burge 10 Year Old Tawny, a port-style blend of Grenache, Shiraz and Mourvedre.
Makes 10 servings
For the Puddings:
1 ¾ cups packed pitted dates, chopped
2 cups water
1 ½ tsp baking soda
2 cups flour
½ tsp baking powder
½ tsp ginger
½ tsp cinnamon
½ tsp salt
1/3 cup unsalted butter, softened
1 cup sugar
3 large eggs
For the Toffee Sauce:
¾ cup unsalted butter
1 ½ cup brown sugar
1 cup 35% cream
½ tsp vanilla
Preheat 375 F.
Butter 10 X 3 1/2 inch ramekins.
In a medium saucepan bring 2 cups water to a boil. Add the chopped dates and reduce to simmer. Cook uncovered 5 minutes, remove pan from heat and add the baking soda. The mixture will bubble. Let stand 20 minutes.
Sift together the flour, baking powder, ginger, cinnamon and salt.
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Add the sifted flour mixture and fold with a spatula. Add the date mixture, folding until just combined.
Pour the batter into the buttered ramekins about ¾ full. Set the ramekins into two 9 X 13 X 2 inch baking dishes and then fill with hot water. The water bath should come halfway up the side of the ramekins. Bake 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Let cool.
Make the toffee sauce.
In a medium saucepan, melt the butter. Add the brown sugar and bring to a boil, stirring occasionally. Stir in the vanilla and 35% cream. Reduce to simmer until slightly thickened, about 5 minutes. Let cool.
Invert the puddings onto serving plates. Drizzle the warm toffee sauce over each and top with fresh whipped cream or vanilla ice cream.
Recipe created by Christie Pollard for the Trialto Wine Group
