Sticky Maple Pecan Puddings

• Puddings

• 100 g pitted Medjool dates
• 180 ml boiling water
• ¾ tsp bicarbonate of soda
• 50 g unsalted butter, softened, plus extra for greasing
• 70 g light brown sugar
• 1½ tbsp maple syrup
• 1 large egg
• ½ tsp vanilla bean paste
• 115 g self-raising flour
• ½ tsp baking powder
• ¼ tsp cinnamon
• ¼ tsp freshly grated nutmeg
• Pinch of salt
• 60 g toasted pecans, finely chopped

• Maple-toffee sauce

• 60 g unsalted butter
• 80 g light brown sugar
• 60 ml maple syrup
• 100 ml double cream
• Pinch of flaky sea salt

• To serve

• 40 g toasted pecans, roughly chopped
• Vanilla ice cream, double cream or crème fraîche
• Flaky sea salt

Make the date purée

1. 1

   Add the dates, boiling water and bicarbonate of soda to a saucepan. Bring to a boil, remove from the heat and leave for 15 mins. Blend until smooth.

Make the pudding batter

2. 2

   Beat the butter and sugar until creamy. Beat in the egg and vanilla, then fold in the flour, baking powder, spices and salt. Add the date purée, maple syrup and chopped pecans. Mix until just combined.

Prepare the ramekins

3. 3

   Butter 4 x 227ml ramekins and divide the batter between them, filling each about ⅔ full. Cover tightly with foil.

Cook in the Instant Pot

4. 4

   Add 375ml water to the Instant Pot and place in the trivet. Arrange the ramekins on top, secure the lid and select Steam for 20 mins.

Make the sauce

5. 5

   Meanwhile, make the sauce. Add the butter, brown sugar, maple syrup and cream to a saucepan. Simmer gently for 4–5 mins, whisking until smooth and glossy. Stir in the sea salt.

Toast the pecans

6. 6

   Toast the remaining pecans in a dry frying pan for 3–4 mins, then roughly chop.

Serve

7. 7

   Carefully remove the puddings and leave for 5 mins. Run a knife around the edges, then invert onto plates.

8. 8

   Pour over the warm maple-toffee sauce and finish with toasted pecans, flaky sea salt and a scoop of vanilla ice cream.