Makes 8
200g pitted dates, chopped
1 tsp vanilla bean paste
1 tsp bicarbonate of soda
80g unsalted butter, softened
150g caster sugar
2 eggs, lightly beaten
180g self-raising flour
1 tsp mixed spice
1/2 cup (75g) craisins
Butterscotch sauce
175g brown sugar
100g unsalted butter
1/2 cup (125ml) thickened cream, plus extra to serve
1 cup (150g) frozen cranberries, thawed
Preheat the oven to 170 C. Grease and line the base and sides of eight 200ml dariole moulds.
Place dates, vanilla and 3/4 cup (185ml) water in a saucepan over medium heat.
Bring to a simmer, then add bicarbonate of soda.
Remove from heat and set aside for 10 minutes.
Meanwhile, beat butter and caster sugar with electric beaters until thick and pale.
Add eggs, 1 at a time, beating well after each addition.
Fold through the date mixture.
Sift over the flour and mixed spice, then fold in the craisins.
Divide batter evenly among moulds, then place on a baking tray and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
Cool in moulds for 5 minutes before inverting onto the baking tray.
For the sauce, place brown sugar, butter and cream in a saucepan over low heat.
Cook, stirring, for 3-4 minutes until sugar dissolves, then cook for 2-3 minutes until
thickened.
Add cranberries and cook for a further 1 minute.
Drizzle puddings with sauce and serve with extra cream.
Cook’s Note
* Buckwheat flour is from selected supermarkets and health food shops.
* Pomegranate molasses is available fromMiddle Eastern food shops.
* Imported pomegranates and mandarins are available in Dec/Jan fromsupermarkets and greengrocers.
* Duck fat is available from gourmet food shops; substitute olive oil.
* Elderflower cordial is available from gourmet food shops.
* Spatchcocks are young chickens available from selected butchers and specialty poultry shops.
* Verjuice (substitute white wine vinegar) and quince paste are from delis and gourmet food shops.
