chocolate and date puddings

  • 2 cups (360g) fresh (medjool) dates, chopped
  • 1 cup (250ml) boiling water 
  • 1 teaspoon bicarbonate of soda 
  • 100g unsalted butter, chopped 
  • ¾ cup (135g) brown sugar 
  • 2 eggs 
  • 1 cup (150g) self-raising flour, sifted 
  • 2 tablespoons cocoa powder, sifted 
  • vanilla ice-cream, to serve
  1. Preheat oven to 180°C. Place the dates, water and bicarbonate of soda in a bowl and set aside for 5 minutes. Place the date mixture, butter and sugar in the bowl of a food processor and process until combined. 
  2. Add the eggs, flour and cocoa and process until well combined. 
  3. Divide the mixture between 4 x 1½-cup-capacity (375ml) ramekins, place on a large baking tray and cook for 25–30 minutes or until cooked when tested with a skewer. Serve warm with ice-cream. Makes 4.
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