On a sticky date

There is something about cold weather and long nights that makes traditional warm puddings seem particularly attractive. These delicious date puddings will help make winter seem a little more bearable.

Simon got the idea of making little individual puddings from a friend's mother, who makes them in advance and keeps them in the freezer, preparing the butterscotch sauce as the puddings thaw in the microwave.

Sticky Date Puddings:

For 6 individual (or one 23cm square) puddings:

1 cup (about 175g) pitted dates, chopped
1 cup hot water
50g (2 onces) butter
1 cup self-raising flour
1/2tsp. Baking soda
1 tsp. Cinnamon
1/2tsp. Mixed spice
3/4 cup lightly packed brown sugar
2 large eggs

* Place the roughly chopped dates in a medium-size microwave bowl. Cover with the water then microwave on high power (100%) for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.

* Sift the flour, baking soda and spices into another medium bowl, then stir in the brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.

* Divide the mixture between 6 large non-stick sprayed or oiled muffin pans, or pour into prepared 23cm cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 350 F, for 25-30 minutes, until puddings are firm when pressed in the centers. Leave for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until center is firm when pressed.)

* Serve warm topped with the sauce below.


Butterscotch Sauce:

1 cup sour cream
1 cup brown sugar
2 tbsp. Orange liqueur or grated rind of 1/2 of an orange

* Combine all ingredients and heat until sugar dissolves. (For a thicker sauce, simmer, stirring frequently, for 5-10 minutes.)

Note: Each large muffin tin holds 1 cup of mixture. Use other containers if preferred.