5.2 tbsp (.3 cup) (75g) of unsalted butter
1.2 cups (150g) of self-raising flour
1/2 cup (120g) of dark muscovado sugar (for the cake batter)
1/2 cup (120g) of dark muscovado sugar (for the topping)
1/2 cup (150ml) of whole milk
Half tsp. vanilla extract/vanilla bean paste
1 cup (150g) of rolled stoned dates (chopped)
1/2 cup (150ml) of boiling water
1. Preheat the oven to 350°F (180°C). Butter 5 large ramekin or 8 small ramekins. Melt the butter in a saucepan and leave to cool for 5 minutes. In a separate bowl mix the flour and sugar. Add the milk, egg and vanilla to the flour and sugar mixture. Stir in the melted butter until it forms a smooth dark cake batter. Fold in the chopped dates.
2. Divide the finished batter between the ramekins. Top each pudding with 1-2 tbsp. of dark muscovado sugar and a few flecks of butter. Pour a few tbsp. of boiling water over each ramekin (up to the lower ridge of the ramekin dish).
3. Pop the ramekins into the oven for 20-25 minutes (middle shelf) until the cake batter is cooked. The cake batter should rise significantly and the sugar and butter topping should have melted into the water to form a dark rich (bubbling) caramel, soaking into the cake. Wait 5 minutes to serve the puddings, as they will be piping hot.
4. Serve with a drizzle of single cream or vanilla ice cream.