Courtesy of SousVide Supreme Culinary Specialist, Sophie
For the pudding
- 1/2 tablespoon (7g) butter, for greasing ramekins
- 1 -1/8 cups (150g) chopped dates
- 1 teaspoon (5 ml) bicarbonate of soda
- 1-1/8 cups (250ml) hot water
- 4 tablespoons (60g) butter
- 3/8 cup (60g) light brown sugar
- 2 eggs, lightly beaten
- 1¼ cups (150g) all-purpose flour
- 1 teaspoon (5ml) baking powder
For the toffee sauce
- ½ cup (75g) light brown sugar
- ¾ cup (150ml) heavy cream
- 2 tablespoons (28g) butter
- Pinch of salt
- Begin by filling the SousVide Supreme water oven up to the fill line.
- Arrange 6 empty ramekins on a baking rack, and then add more water so that it reaches half way up the side of the ramekins.
- Remove and dry the ramekins and grease each one with butter. Line the bottom of each ramekin with a flattened cupcake liner.
- Preheat the SousVide Supreme to 195F/91C.
- Put the chopped dates, hot water and bicarbonate of soda into a bowl and leave to soften.
- Meanwhile cream the butter in a food processor until light and fluffy. Gradually add the beaten egg, beating well to combine.
- Add the flour and baking powder and mix together before adding the date mixture (including the water). Beat well together.
- Divide the cake batter evenly among the six ramekins.
- Cover the top of each ramekin with a second flattened cupcake, then place a circle of tin foil on top and secure the foil with an elastic band (rubber band) or piece of kitchen string.
- Put the ramekins in the water bath and leave to cook for three hours.
- Meanwhile, to make the toffee sauce. Put the brown sugar, half the cream, all the butter and the salt into a small heavy bottomed saucepan over medium heat.
- Cook, stirring all the time, until the sugar has dissolved, then turn up the heat and cook for a further 3 to 4 minutes, until you have a glossy sauce.
- Add the rest of the cream and cook until bubbling and golden brown. Reserve the sauce for serving.
- Once the puddings have cooked, carefully take them from water bath using an oven glove or tongs.
- Remove and discard the top layer of foil and parchment liner. Using a sharp knife, trace around the edges of the ramekins, then invert the puddings onto serving plates. Remove the parchment paper from each one.
- Warm the toffee sauce over a medium heat. Serve the puddings with hot toffee sauce poured on top. Delicious served with cream or custard, as well.