It may undo your diet plans and the workout you’ve just gone through, but who can resist the lush chocolate goodness of this dessert? Consider this sweet treat as a self-reward for a tough day; or a fantastic way to end a week. This recipe serves eight.

Tip: If you don’t have dariole moulds for the puddings, you can use regular muffin tins. Just make sure they are placed in a larger baking tray that’s filled with water.

INGREDIENTS
180g dates, pitted and roughly chopped
1 cups water
tsp baking soda
60g butter, softened
cup brown sugar, firmly packed
2 eggs
1 cup self-raising flour, sifted
8 scoops vanilla ice cream (optional)  

For the butterscotch sauce
50g butter
1 cup brown sugar
1 cup single cream
1 tsp vanilla extract  

DIRECTIONS

  1. Preheat oven to 180 deg C. Lightly grease eight metal dariole moulds, each with a cup capacity.
  2. Place dates and water in a saucepan over high heat and bring to a boil. Remove from heat, add the baking soda, and stir until the dates break down, about 1min. Set aside to cool, stirring
    occasionally.
  3. In a mixing bowl, cream the butter and sugar, and add the eggs one at a time. Beat until the
    mixture is light and fluffy.
  4.  Stir in the date mixture until combined. Carefully fold in the flour. Divide the mixture evenly between the eight moulds, around full.
  5. Place the moulds in a baking tray and carefully add water into the tray until it reaches of the
    sides of the moulds. Bake for 40min or until golden-brown and a skewer inserted comes
    out clean.
  6. To make the butterscotch sauce, cook the butter, brown sugar, cream and vanilla in a small
    saucepan over low heat until the butter melts and sugar dissolves.
  7. Bring the sauce to a boil, reduce heat and cook for 5min or until the sauce thickens slightly.
  8. To serve, invert the hot puddings onto serving plates and drizzle butterscotch sauce over them.
  9. Top each with a scoop of vanilla ice cream.

Alex Putti is the head pastry chef from Boomarang Bistro & Bar. Boomarang is located at 60 Robertson Quay #01-15 The Quayside Singapore 238252, tel: 67381077, website: boomarang.com.sg.

This article was originally published in SimplyHer June 2011.