Sticky Maple Date Pudding

for the Puddings

• 180 g soft pitted dates
• 150 ml water
• 1 tsp vanilla extract
• 100 ml pure Canadian maple syrup (plus 4 tsp)
• 2 large eggs, separated
• 80 g self-raising flour
• pinch of salt
• 75 g raisins

for the Custard

• 550 ml whole milk
• 1 tsp 1 tsp vanilla extract
• 3 egg yolks
• 25 g maple sugar
• 2 tsp  cornflour

For the custard

1. Gently bring the milk to the boil, turn down the heat and let it simmer.
2. Meanwhile in a separate bowl mix together the egg yolks, maple sugar and cornflour until smooth.
3. Pour a small amount of the milk into the egg mixture and whisk to combine, then pour all of that back into the rest of the milk, and stir continuously over a medium heat until the custard has thickened. Cover with cling film to prevent it forming a skin, and re-heat when ready to use.

For the sticky maple date puddings

1. Pre-heat the oven to 180°C (fan)
2. In a saucepan, gently bring the water and dates to the boil and let them simmer for 5 minutes.
3. Add the vanilla, then in a food processor or blender, blitz until smooth.
4. In a bowl, mix the date mixture with the pure Canadian maple syrup, egg yolks, flour, salt and raisins.
5. Whisk the egg whites to stiff peaks and then gently fold into the mixture until fully combined.
6. Grease 4x200ml dariole moulds, and line the bottom with a circle of baking paper.
7. Add 1 tsp of maple syrup to the bottom of each mould, then divide the batter between the 4 moulds.
8. Place a square of baking paper over the top, then cover firmly with tin foil, making a pleat in the middle.
9. Place the moulds in a deep baking dish, and fill half way up with boiling water.
10. Bake for 40-45 minutes then remove from the oven and leave to cool for 10 minutes.
11. Remove the foil and baking paper, and with a knife gently run it around the inside of the tin.
12. Turn out onto a plate and serve immediately with warm custard.