Sticky Coffee Puddings
You will need eight 6 oz (175g) metal pudding basins lightly greased with oil, or one 10 inch (25cm) cake tin.
Cook Time: 30 minutes
- 30ml (2 tbsp) Camp Coffee
- 175g (6oz) stoned dates, chopped
- ¾ level tsp bicarbonate of soda
- 75g (3oz) butter, soft
- 150g (5oz) caster sugar
- 2 large eggs, beaten
- 175g (6oz) self-raising flour
For the sauce
- 53ml (3tbsp) Camp Coffee
- 175g (6oz) soft brown sugar
- 100g (4oz) butter
- 125ml (4oz) double cream
- 1. Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2. Put the chopped dates in a bowl and pour 175ml (6oz) boiling water over them.
- 3. Add the Camp Coffee and bicarbonate of soda and leave on one side.
- 4. Next, in a large mixing bowl, cream the butter and sugar together, beating until the mixture is pale, light and fluffy. Now gradually add the beaten eggs, beating well after each addition.
- 5. Carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid).
- 6. Place the mixture into the one tin or divide the mixture equally among the eight metal pudding bowls. Place the metal pudding bowls on a baking tray and bake in the centre of the oven for 25 minutes.
- 7. When they're cooked, leave them to cool for 5 minutes. Then turn out.
- 8. Make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.
- 9. Serve the puddings warm with the hot sauce and serve with fresh cream or ice cream.