STICKY TOFFEE PRALINE PUDDING

INSTRUCTIONS

• Preheat the oven to 350°F (177°C). Grease 4 six-ounce (177 ml) heat-proof ramekins with cooking spray or softened butter and place them on a baking sheet.
• Pit the dates and combine them with the boiling water and baking soda in a medium-sized heat-proof bowl. Cover the bowl and let sit for at least 15 minutes.
• Add the dates and water to a blender or food processer and blend/process until smooth.
• Whisk together the butter, sugar and Almond & Hazelnut PRALINÉ in a large bowl.
• Add the eggs, one at a time, whisking after each. Sift the flour and salt over the bowl and gently fold to combine with a rubber spatula.
• Add the date mixture and fold a final time.
• Evenly pour the batter into the prepared ramekins and bake for 25-30 minutes, rotating at the half way point or until the tops are puffy and spring back when lightly pressed, and a toothpick comes out clean, or with a moist crumb or two. Let the cakes rest while you make the sauce.

   

Sauce:

• Combine all of the ingredients in a small saucepan over medium heat until the sugar dissolves and the mixture thickens slightly.
• Invert the cakes on to serving dishes, slicing off the tops (which will become the bottoms), so that they sit flat on their plates.
• Drizzle with sauce, a bit of heavy cream and a sprinkling of almonds.