Ingredients (serves 2)
50g unsalted butter softened
3 tablespoons raw caster sugar
½ cup self-raising flour
½ cup fresh dates, chopped
¼ teaspoon bicarb soda
½ golden delicious apple, sliced
1 tablespoon maple syrup
Vanilla bean ice-cream (store-bought)
½ teaspoon sea salt flakes
½ cup cream
25g unsalted butter
¾ cup sugar
- Pre-heat a fan forced oven to 180°C (350°F). For the salted caramel: In a saucepan, add salt, cream, and butter and place over medium heat, heat until butter has melted and set aside. In another saucepan, add sugar and two tablespoons water over high, and boil until the colour of the sugar syrup is dark amber. Remove from heat and carefully pour the warm cream into the caramel, whisking until combined and then set aside to serve or let cool completely. Store cooled caramel in an airtight container in the fridge for up to 2 weeks.
- Place 10g butter and maple syrup in a pan over medium heat. Once melted add apple slices in a single layer and cook each side until just tender. Remove from heat and set aside to cool.
- Place dates, bicarb soda and ¼ cup water in a bowl and stand for 5 minutes, then drain excess water.
- Using an electric mixer, place remaining butter and raw caster sugar in a bowl and beat until well combined and pale. Add the egg and combine, then add self-raising flour and mix until combined. Fold in chopped dates and apple slices and pour into two lightly greased 10 x 6 cm ramekins. Place on a baking tray and bake for about 20-25 minutes or until cooked. Remove from the oven and cool slightly before un-moulding to serve.
Un-mould warm puddings into two serving bowls (run a butter knife around the edge of the ramekin to un-mould) and pour over salted caramel sauce. Place a scoop of vanilla bean ice-cream on top and serve.