Instructions

1. 1

   Preheat the oven to 190ºC, gas mark 5. Place the dates in a small pan with the vanilla extract and 150ml cold water. Bring to the boil, cover then simmer gently for 5 minutes.

   
   

2. 2

   Use a hand-held blender to process the cooled dates, water and vanilla extract until smooth. Pour into a bowl then stir in the syrup, egg yolks, flour and sultanas.

   
   

3. 3

   Whisk the egg whites until stiff peaks form then gently fold into the date mixture. Place a spoonful of maple syrup into 6 x 150ml non-stick dariole moulds or pudding bowls. Spoon in the sponge mixture then top with a circle of greaseproof paper. Cover the top of each mould firmly with a square of pleated foil.

   
   

4. 4

   Place the puddings in a roasting tin and pour in boiling water to reach halfway up the sides of the moulds. Bake for 45-55 minutes, topping up with boiling water if necessary, until the puddings are risen and firm.

   
   

5. 5

   Remove the foil and greaseproof paper then turn the puddings out onto small plates. Serve hot with Vanilla Custard.

   
   

Ingredients Buy ingredients

• 175g Pitted Dates
• 2 large Eggs
• 1 tsp Extract Of Vanilla
• 75 Sultanas
• 100ml Maple Syrup
• 80g Self-Raising Flour

Serves 6

Total time required 1 hr 10 mins

• Preparation time: 10 mins
• Cooking time: 1 hr