Not only are these sticky, mini puddings mouth-wateringly delicious, they’ll make your house smell like Christmas while they bake.
Ingredients (Makes 8 – 10)
250g Medjool dates
125g coconut oil
85g Beloved Date Nectar
140g self-raising flour
1tsp bicarbonate of soda
1tsp ground ginger
1tsp ground cinnamon
2 large eggs
50g raisins
50g chopped candied peel
85g chopped pecans
Muffin tray
Method
Pre-heat the oven to 160°C.
Pour 300ml hot water over the dates to soften. Melt 20g coconut oil and brush onto a tin muffin tray.
Put the rest of the coconut oil and Date Nectar into a large bowl and mix until combined. Add the flour, bicarbonate, ginger and cinnamon until really well mixed.
Add in the eggs, one at a time, mixing each in well. Add the cooled date mixture and stir in. Mix in the raisins, pecans and candied peel. Then pour the mixture evenly into the muffin tray.
Bake in the oven for 20 mins (at 160°C) until a skewer comes out clean from the middle of one of the puds. Turn out onto cooling rack.
To make the optional brandy syrup: heat 150ml of brandy then stir in one tablespoon of Date Nectar. Pour over the warm puddings and serve.
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