STICKY DATE PUDDING (GLUTEN FREE)
This just about has to be my most favourite pudding (though I now change the ingredients to make it dairy free as well). Great for entertaining. If you don't like the taste of dates, not to worry, two of my children don't like dates but could not taste them in this pudding. Note: The consistence of the mix is not as thick as a muffin mix. A wiz stick or food processor is needed for this recipe.
PUDDING: Bring dates to boil with water. Remove from heat and stir in baking soda. Leave to sit for 5 minutes and then blend until smooth.
Add Chocolate and butter and stir until all melted.
Add Sugar stir. Leave to cool until eggs can be added with out cooking them. Add eggs one at a time beating well after each addition.
Mix flour and baking powder together. Stir into date mix until just mixed.
Grease 12 muffin tin well. Fill tin with mix and bake at 175 C for 25 minutes or until cooked.
Remove from oven and let sit for 10 minutes. Remove puddings from tin and placed on lined oven tray. Pour a couple of tablespoons of sauce over each one and return to oven for 5 minutes more. Serve with extra sauce and ice cream or cream
SAUCE: Place Butter, Sugar and Cream in saucepan on low heat. Heat slowly until just about boiling. Remove from heat.