Ingredients
Pudding mixture
Crumble
Method
Pudding mixture
1.Preheat oven to moderate, 180C. Lightly grease four 1-cup ramekins.
2.In a heat-resistant bowl, combine dates and water. Stir in soda. Set aside 10 minutes.
3.In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg, beating well. Fold in sifted combined flours and date mixture.
Crumble
4.Sift flour into a bowl. Rub in butter using fingertips, then mix in oats and sugar.
5.Spoon pudding mixture evenly between ramekins. Sprinkle with crumble mixture. Bake 20 minutes. Scatter with violet crumble. Bake a further 4-5 minutes, until puddings are cooked when tested.
6.Serve puddings warm, accompanied by butterscotch sauce and cream.
To make butterscotch sauce, combine ¾ cup thickened cream, ½ cup brown sugar and 50g butter. Stir over medium heat until bubbling and slightly thickened.
Note
