Spiced Date Puddings with Pears in Cider Caramel Sauce
Spiced date puddings
425ml milk
375g dates, stone removed, chopped
1 teaspoon baking soda
125g soft butter
125g castor sugar
100g dark brown sugar
3 eggs
225g self raising flour
½ teaspoon cinnamon
½ teaspoon mixed spiced
½ teaspoon ground ginger
Place the milk and dates in a pan and bring up to a scald. Remove from heat and add the baking soda. It will fizz up a bit. Allow to cool for an hour. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time and then fold in the flour and date mixture. Mix in the spices.
Butter and line the bottom of 8 pudding bowls with parchment and spoon the mixture in. Place in a preheated 175oc oven for about 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes then remove from bowls. Alternatively place in some heat proof buttered bowls and serve straight from them.
Pears in cider caramel sauce
4 pears
75g butter
75g dark brown sugar
250ml cider
Peel and quarter the pears. Remove the core.
Heat the butter and sugar in a large frying pan and when the butter has melted add the pears. Cook for 5 minutes tossing to coat. Add the cider and cook until the pears are soft and the sauce syrupy and thick. Spoon over the puddings.
