225 g dry & pitted dates
1 tsp baking soda
200 ml boiling water
1/2 c butter, softened
3/4 c brown sugar
2 large eggs
1 c flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp pumpkin spice
1/4 tsp cinnamon
2 Tbsp Ovaltine
2 Tbsp buttermilk
Preheat oven to 350 F.
Butter and sugar 10 ramekins
Put dates in a bowl with the baking soda, and cover with 200 ml of boiling water. Leave to stand for a few minutes. Whiz dates, gradually adding water from bowl until you have a puree.
Meanwhile, cream butter and sugar, add the eggs, then dry ingredients. Fold in puree and buttermilk.
Fill ramekins, bake for 30 minutes.
For the Toffee Sauce:
1 c butter
1 c brown sugar
1 c cream
Cook together over low heat for approximately 10 minutes until thickened and darkened in colour.
(adapted from Jamie Oliver)
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