- 25g butter, melted, for lining pudding dish
- 25g flour, for lining pudding dish
- 100g dates, halved lengthways and stones removed if there
- 125g self-rising flour, sieved
- 1 teaspoon baking powder
- 7 tablespoons cocoa powder
- 120g golden caster sugar
- 85g butter, melted
- 250ml milk
- 1 teaspoon vanilla extract
- 2 large free-range eggs, lightly beaten
- 125g light soft brown sugar
- 1 tablespoon cocoa powder
- 225ml boiling water, for bain marie
- 45g creme fraiche
- Preheat oven to 180°C /Gas mark 4.
- Using the melted butter and flour, lightly grease and flour a 1.25 litre heatproof serving dish and arrange the dates on the base.
- Sieve the baking powder into the flour, along with the cocoa powder, in a large bowl. Stir in the caster sugar. In a separate bowl, whisk together the melted butter, milk, vanilla and eggs. Fold in the flour mixture, and pour into the pudding bowl.
- mix together the soft brown sugar and cocoa. Sprinkle this over the top of the pudding mixture. Place the pudding bowl in a tray and fill with the boiling water, to create a bain marie.
- Place in the oven and bake for 45-5- minutes. It should be slightly wobbly on the surface but well-risen. Serve hot with creme fraiche.
"This is a take on a chocolate nemesis but with the addition of chewy dates at the base. It is better to take it out of the oven a little sooner rather than later, to keep the hot chocolate centre molten and heavenly." - Hugo Arnold