Caramel and date self-saucing puddings

These puddings make a delicious end to a meal.

Makes 6

60g butter
1/2 cup (125ml) milk
11/4 cups (225g) dark muscovado sugar
1/2 cup (85g) coarsely chopped pitted dates
1 cup (150g) self-raising flour
13/4 cups (435ml) boiling water
Vanilla ice-cream, to serve

1. Preheat oven to 180°C. Combine the butter, milk, ¾ cup (155g) of sugar and dates in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter melts. Remove from heat. Add the flour and stir to combine.


2. Spoon mixture evenly among six ¾-cup (185ml) capacity ovenproof dishes. Sprinkle the remaining sugar evenly over puddings. Pour the water evenly among each pudding. Place puddings on an oven tray and bake in preheated oven for 25-30 minutes or until just cooked through. Remove from oven and set aside for 10 minutes to cool slightly. Serve immediately with a scoop of vanilla ice-cream.

Ingredient watch

Dark muscovado sugar is an unrefined sugar witih a strong molasses taste. It is available from delicatessens and specialty food stores. Substitute with brown or dark brown sugar.

Recipes & food preparation: Sarah Hobbs. Photography: Georgie Cole. Styling: David Morgan.