Microwave Sticky Date Pudding

Put the dates into a heatproof bowl, then pour over 225ml (7.5 fl oz) boiling water. Add the baking soda, mix everything together and leave to sit for 10 minutes. You can place the date mixture into a blender and puree the mix, or you can grab a potato masher and puree it up yourself. I find the potato masher works best since it uses less dishes to clean and only takes a couple minutes to do. Place date puree aside.

Place the softened butter and dark brown sugar into the bowl of a stand mixer (alternatively, use a regular large mixing bowl and a hand mixer). Cream the butter and sugar together. Next, add the treacle and the date mixture (make sure you use a spatula to scrape out all that goodness). Mix all the ingredients together until well combined.

Crack the eggs into the mixture and slowly mix them through until combined. Add in the flour, ginger, cinnamon and salt. Use a silicone spatula to gently fold the dry ingredients into the wet. Once everything is incorporated, set the batter aside.

Grease a 5-hole half-sphere silicone mould with butter. Fill spheres 3cm (just over 1 inch) from top with batter to leave room for the puddings to expand. Cover the mould tray with a sheet of  baking paper, then transfer to the microwave. Select the Combination setting 6 (170°C plus steam function) and cook for 30 minutes, or until a skewer inserted into the centre of each pudding comes out clean. Carefully remove the tray from the microwave and remove the baking paper. Pop the puddings out of the moulds and transfer to serving plates.

For the toffee sauce, place the dark brown sugar, butter, salt and treacle in a large oven and microwave-safe bowl. Cover with a microwave-safe plate, then microwave at 600W for 1 minute. Remove the plate and whisk the mixture, then replace the plate and cook at the same power for a further 1 minute. Carefully remove bowl from microwave and uncover.

Add the cream and gently whisk in until smooth and well combined. Place the bowl back in the microwave and microwave at 440W for 40 seconds until heated through. Remove from the appliance and gently whisk the sauce, then recover with the plate. Whisking at 30-second intervals, heat the sauce for 1–2 minutes at 600W until the sauce is nice and hot.

To serve, pour the toffee sauce over the pudding. Add a drizzle of cream or a scoop of vanilla ice cream, if desired.

– This recipe was made in the Panasonic 4-in-1 Steam Combination Microwave Oven (NN-DS59NBQPQ).