Sticky Date & Oat Puddings with Chocolate Sauce

Name: Sticky Date & Oat Puddings with Chocolate Sauce
Yield: 6 puddings
Cuisine: Oats

These Sticky Date & Oat Puddings with Chocolate Sauce combine rich, comforting flavours for a warming dessert everyone will enjoy.

Cooking Time 30 minutes

Skill Level Medium

Serves 6 puddings

Ingredients

For the puddings

150g pitted Medjool dates, roughly chopped
150ml boiling water
½ tsp bicarbonate of soda
80g Mornflake Creamy Superfast Oats
100g self-raising flour
75g soft dark brown sugar
75g unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt

For the chocolate sauce

100g dark chocolate, finely chopped
100ml double cream
1 tbsp golden syrup
15g unsalted butter
Pinch of salt

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

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Method

Add the chopped dates to a bowl with the boiling water and bicarbonate of soda. Leave to soak for 10 minutes.
Preheat the oven to 180°C / 160°C fan and grease six individual pudding moulds.
Blend the soaked date mixture until mostly smooth.
Separately, blend the Mornflake Creamy Superfast Oats until you have a finer oat flour consistency.
Beat the butter and dark brown sugar together until combined and creamy.
Beat in the eggs one at a time, followed by the vanilla and blended date mixture.
Fold through the blended oats, self-raising flour, cinnamon and salt until just combined.
Divide the mixture between the prepared moulds.
Bake for 18–22 minutes, until risen and cooked through.
Meanwhile, make the chocolate sauce. Heat the double cream until steaming but not boiling.
Pour the hot cream over the chopped dark chocolate and leave for 1 minute.
Add the golden syrup, butter and a pinch of salt, then stir until completely smooth and glossy.
Carefully turn the warm puddings out of their moulds and pour over the warm chocolate sauce before serving.

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