Sticky Caramel Date Pudding Cake

Ingredients

1 cup sugar

2 tbsp butter

1 cup cream

1/4 cup finely chopped dates

2 eggs

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

Method

Add sugar and butter to a pan. Cook on low heat without stirring until the sugar starts to caramelize.

Mix in the butter and turn off the heat.

Add cream and whisk vigorously so that the cream doesn't curdle.

Add the chopped dates. Turn on the heat and cook on low heat stirring continuously for a few minutes.

Set this aside to cool for about 1/2 an hour.

Save half the date - caramel for later.

In the remaining half of the date - caramel, whisk in the eggs and vanilla.

Sieve together flour, baking soda, baking powder and salt.

Fold in the dry ingredients into the wet mixture in small batches to avoid lumps.

Preheat oven to 350°F/180°C. Grease and dust a cupcake tray with flour.

Spoon this batter into the cupcake tray.

Bake in a preheated oven for 15 - 20 minutes.

To serve : Unmould the cakes and drizzle with warm date - caramel sauce.