Sort ingredients
drh2611
QR Code
Listen
Pdf
Combine chopped dates with boiling water in a heatproof bowl and leave to cool
Add all remaining sponge ingredients to a food processor, then pour in the cooled dates and their liquid
Blitz on high until fully combined and the dates are just small flecks
Pour the batter into 2 non-stick muffin trays and bake at 180°C for 25-30 minutes. Remove from the oven and let cool slightly
Add all sauce ingredients to a heavy-based saucepan and warm gently until everything melts together
Increase to a boil and cook for 2 minutes, stirring continuously. Take off the heat, then stir in the vanilla and rum while still warm
Transfer to a heatproof jug; reheat in 30-second microwave bursts as needed, stirring each time
Add the cream, icing sugar and orange zest to a mixer fitted with a whisk attachment
Whip on high until the cream reaches soft peaks, then spoon into a serving bowl
Serve the pudding with the warm toffee sauce and citrus cream on the side