A dessert to really wow that doesn't have to break the bank, especially if entertaining a big group like the hungry food bloggers in this episode!


  • 175 g stoned dates (chopped)
  • 160 g butter (plus extra for greasing)
  • 190 g soft light brown sugar
  • 2 large free-range eggs
  • 1 tsp bicarbonate of soda
  • 200 g (7oz) self-raising flour
  • 2 bananas, mashed
  • 1 tsp vanilla extract
  • 100 g (31/2 oz) butter
  • 150 g (5oz) soft dark brown sugar
  • 3 tblsp golden syrup
  • 150 ml (5fl oz) double cream
  • 1 tsp vanilla extract
  • generous pinch of sea salt


  • Preheat the oven to 180°C (350°F/Gas 4). Grease 10 small pudding moulds and divide them between two baking sheets.
  • Put the dates and 300ml (101?2 fl oz) water in a saucepan and place over a medium–high heat. Bring the mixture to the boil and then simmer for approximately 20 minutes or until the liquid has reduced by half and the dates have completely softened.
  • Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale. Add one egg at a time, mixing after each addition, until they are incorporated. (If you add the eggs all at once, the mixture can split.)
  • Blitz the dates with a hand blender while still hot, until smooth, then stir through the bicarbonate of soda. Fold the date mixture, flour, bananas and vanilla extract into the pudding mixture until you have a smooth batter. Divide the mixture between the six moulds and bake in the oven for 20–25 minutes.
  • Meanwhile, make the salted caramel sauce. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.
  • Insert a metal skewer into the centre of one of the puddings; if it comes out clean, the puddings are ready. Remove from the oven and allow to cool slightly before inverting them onto serving plates.
  • Serve covered in the hot salted caramel sauce.

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