Mini Sticky Date Puddings

Makes: 12 | Tin: 12 hole cannelle pan or standard muffin tin

Sticky date pudding usually lives in a big pan at my place, smothered in caramel sauce and completely unapologetic about it. But I had a canelé tin sitting in the cupboard and i thought how cute would this be... so now felt like the right time to give them ago. The result is the same gorgeous, deeply comforting pudding, just a little more refined and a lot more fun to plate up.

Don't worry if you don't have a canelé tin, a muffin tin or whatever small tins you have will work beautifully. Make these ahead to take the stress out of entertaining, then whip up the caramel sauce just before you serve. Little moments of joy, every time.

Ingredients

For the Puddings

• 160g Medjool dates, pitted and chopped

• 1 tbsp bicarbonate of soda

• 150ml boiling water

• 90g unsalted butter, softened

• 150g brown sugar

• 2 large eggs

• 2 tbsp maple syrup

• 175g self raising flour

• 100ml whole milk

For the Caramel Sauce

• 200g brown sugar

• 100g unsalted butter

• 300g double cream

• 1 tbsp vanilla bean paste

Method

For the Puddings

1. Preheat your oven to 170°C fan. Grease your cannelle pan or muffin tin generously with butter.

2. Place the chopped dates in a bowl, add the bicarbonate of soda and pour over the boiling water. Set aside to soak while you make the batter the bicarb will help break the dates down beautifully.

3. Cream the butter and brown sugar together until pale and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the maple syrup.

6. Fold in the self raising flour in 3 batches, alternating with the milk until just combined.

7. Add the soaked dates along with all the soaking liquid and fold through until evenly distributed.

8. Divide the batter evenly between the prepared holes and bake for 25 minutes until risen and a skewer comes out clean.

9. Allow to cool in the tin for a few minutes then tip out onto a wire rack.

For the Caramel Sauce

1. Add the brown sugar, butter, double cream and vanilla bean paste to a saucepan.

2. Bring to a good simmer over medium heat, stirring until the sugar has dissolved and the sauce is smooth and glossy.

3. Pour immediately into a warm jug and serve alongside the puddings for people to pour themselves.

Elliot's Tips

• Medjool dates are worth it. They're softer, stickier and more flavourful than standard dried dates — the pudding will be noticeably better for it.

• The bicarb in the soaking water is the trick. It breaks the dates down as they soak, giving you a smoother, more evenly distributed date flavour throughout the batter.

• Make the puddings ahead, make the sauce fresh. These little puddings reheat beautifully but because they're small they cool quickly, a freshly made hot caramel sauce poured over at the table brings them straight back to life.

• Don't walk away from the caramel. Once it comes to a simmer keep your eye on it and stir continuously, it can catch quickly and a burnt caramel sauce is a heartbreaking thing.