Rich Sticky Date Delight

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Step 1

Start by heating your oven to 350°F (175°C) and greasing a 12-cup muffin tin. In a small bowl, whisk together the flour, baking powder, and chocolate, then set that aside for now.

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Step 2

Next, bring the dates and water to a boil in a saucepan over high heat. Once it’s boiling, take it off the heat and stir in the baking soda. Let it sit for about 5 minutes, then carefully transfer the mixture to a blender and puree until smooth. Set this date puree aside.

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Step 3

In a separate bowl, cream together the butter and superfine sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Gently fold in the flour mixture and the date puree until everything is well combined. Spoon the batter evenly into your prepared muffin tin.

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Step 4

Pop the muffins into the oven and bake for 25 minutes. While they’re baking, make the sauce by stirring the cream, brown sugar, and butter in a saucepan over medium-low heat until the butter has melted. Set the sauce aside once it’s ready.

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Step 5

When the muffins have been in the oven for 25 minutes, take them out and let them cool in the tin for about 10 minutes. Carefully remove them and place each on a baking sheet. Spoon about 2 tablespoons of the sauce over each muffin, then put them back in the oven for another 5 minutes.

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Step 6

To serve, spread a little of the sauce on the bottom of each dessert plate, place a warm pudding on top, dust with some powdered sugar, and finish with a scoop of ice cream. Enjoy!