A delicious twist on a traditional recipe. A varietal olive oil and 18-Year Traditional balsamic would work just as well. – Rachel P.
½ cup Cinnamon Pear balsamic vinegar
2 cups whipping cream
½ cup brown sugar
2 ½ tbsp. balsamic reduction
Pinch of salt
1 cup of dates
1 cup of water
1 tsp. baking soda
1 ¼ cups flour
1 tsp. baking powder
½ tsp. fine sea salt
2 tbsp. butter
2 tbsp. Blood Orange olive oil
¾ cup sugar
1 tsp. vanilla extract
For the toffee sauce:
1. In a small saucepan, over low heat, reduce the balsamic vinegar by half. Let cool.
2. Measure out 2 ½ tbsp. of the reduction and combine with the cream, brown sugar and salt in a medium saucepan. Stirring often, bring the mixture to a boil and then immediately lower the heat and simmer, stirring constantly for several minutes, until the mixture is thick and coats the back of a spoon. Set aside.
For the pudding:
1. Preheat the oven to 350 and butter eight ramekins (alternatively, bake it in a large soufflé dish).
2. In a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside.
3. In a small bowl, sift together the flour, baking powder, and salt.
4. Beat the butter and sugar until light and fluffy. Gradually beat in the eggs, then the vanilla.
5. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Do not overmix.
6. Pour a bit of the toffee sauce into the bottom of each ramekin (if using a large dish, pour half of the sauce in). Scrape the batter evenly into the dishes.
7. Bake for 15-25 minutes, until a toothpick inserted comes out with a few moist crumbs clinging to it, but no batter. Serve with more toffee sauce poured overtop.
Makes 8 servings.