Ingredients
For the Puddings
125ml boiling water
1/2 tsp instant coffee granules
1/4 bicarbonate of soda
50g dates, chopped into small pieces
a couple of drops of vanilla essence
90g gluten free self raising flour (I use dove's farm found in the gluten free isle of most supermarkets)
40g margarine
75g light brown sugar
1 egg
For the sticky sauce
2 tbsp double cream
85g soft brwon sugar
1. Preheat the oven to 160c/140c fan/gas 3.
2. Grease 4 ramekins and place on a baking tray. I like to use the flexible rubber ones as they help the pudding come out a bit easier but ceramic or anything else would work too.
3. Measure the boiling water in a jug. Add the chopped dates, coffee, bicarbonate of soda, dates and vanilla into the jug and leave to fizz
4. Meanwhile weigh out the other ingredients.
5. Cream together the butter and sugar
6. Add the flour and egg and mix. Don't worry if it looks a bit dry
7. Add the ingredients from the jug and mix together. Don't worry if it looks quite sloppy-it's meant to be like this as the water will help the puddings to rise as it evaporates. Equally, don't worry if it curdles slightly- it's just a freaky gluten free thing
8. Fill ramekins to 3/4 full
9. Bake for 15-20 minutes. The puddings should have a slightly domed top when cooked and a knife should come out clean after being poked in. They should look a bit like this: (I even had enough for a spare yey!)
10. To make the sauce add both of the sauce ingredients to the pan and whisk until clear. DO NOT DO THIS UNTIL LAST MINUTE. If you dothe sauce will go hard and will be impossible to get out of the pan. You should end up with something like this:
