![\"Maple](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/03\/maple-date-pudding.jpg\")
Ingredients for the Puddings<\/h4>\nAlice Fevronia has created a sweet and warming dessert for these cooler months using maple syrup. Sticky Maple Date Pudding is bound to become a family favourite.<\/p>\n
Ingredients for the Puddings<\/h4>\n180 g soft pitted dates
\n150 ml water
\n1 tsp vanilla extract
\n100 ml pure Canadian maple syrup (plus 4 tsp)
\n2 large eggs, separated
\n80 g self-raising flour
\npinch of salt
\n75 g raisins<\/p>\n
550 ml whole\u202fmilk
\n1 tsp 1 tsp vanilla extract
\n3 egg yolks
\n25 g maple sugar
\n2 tsp\u202f cornflour<\/p>\n
Gently bring the milk to the boil, turn down the heat and let it simmer.<\/p>\n
Meanwhile in a separate bowl mix together the egg yolks, maple sugar and cornflour until smooth.<\/p>\n
Pour a small amount of the milk into the egg mixture and whisk to combine, then pour all of that back into the rest of the milk and stir continuously over a medium heat until the custard has thickened. Cover with cling film to prevent it forming a skin, and re-heat when ready to use.<\/p>\n
Pre-heat the oven to 180\u00b0C (fan)<\/p>\n
In a saucepan, gently bring the water and dates to the boil and let them simmer for 5 minutes.<\/p>\n
Add the vanilla, then in a food processor or blender, blitz until smooth.<\/p>\n
In a bowl, mix the date mixture with the pure Canadian maple syrup, egg yolks, flour, salt and raisins.<\/p>\n
Whisk the egg whites to stiff peaks and then gently fold into the mixture until fully combined.<\/p>\n
Grease 4x200ml dariole moulds, and line the bottom with a circle of baking paper.<\/p>\n
Add 1 tsp of maple syrup to the bottom of each mould, then divide the batter between the 4 moulds.<\/p>\n
Place a square of baking paper over the top, then cover firmly with tin foil, making a pleat in the middle.<\/p>\n
Place the moulds in a deep baking dish and fill half way up with boiling water.<\/p>\n
Bake for 40-45 minutes then remove from the oven and leave to cool for 10 minutes.<\/p>\n
Remove the foil and baking paper, and with a knife gently run it around the inside of the tin.<\/p>\n
Turn out onto a plate and serve immediately with warm custard.<\/p>\n
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