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Sticky candy pudding


2 1/2 cups cream

1 cup sugar

1/2 cup light syrup

1 stick sweet unsalted butter

1/2 stick sweet unsalted butter, and a lot of for greasing

6 ounces dates, pitted

1 cup and 2 tablespoons all-purpose flour

1 teaspoon leavening

1/4 teaspoon baking soda

Pinch salt

3/4 cup brown sugar

1 teaspoon pure flavoring

1 big egg

1/4 teaspoon orange zest

Whipped cream, for serving



For the sauce: in a heavy pan over medium heat, mix one 1/4 cups of the cream, the sugar, syrup and butter. Cook, stirring typically, till a dark amber color, about forty minutes. Carefully add the remaining 1 1/4 cups cream. It’ll bubble up AND it’s HOT!


For the cake: heat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and put aside.


Mix the dates and 3/4 cup water in a little pan and cook till the dates are softened, about 15 minutes. Puree in a blender and cool. Mix the flour, baking powder, baking soda and salt in a little bowl and put aside.


In the bowl of an electrical mixer, cream the sugar and butter till light and fluffy.


Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the ready ramekins and bake regarding twenty minutes.


Cool slightly and take away the cakes from the ramekins. Slice the cakes in half horizontally.


Rinse out the ramekins. Pour a bit candy sauce in the bottom of the ramekins and high with all-time low layer of the cake.


Add a lot of candy sauce, place the top cake layer on top and cover with a lot of sauce.


Heat slightly before serving invert onto plate and yes cover with a lot of sauce.


Serve with topping.

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