Date pudding with caramel

Ingredients:

Pudding

• 1 cup pitted and chopped dates
• 3/4 cup Orange Pekoe tea
• 0.5 tsp vanilla extract
• 3/4 tsp baking soda
• 6 tbsp (90 g) butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 and 1/3 cups premium flour
• 1 teaspoon baking powder

Caramel

• 1/4 cup butter
• 0.5 cup brown sugar
• 1/4 cup whipping cream
• 0.5 cup raisins or lightly toasted walnut pieces
• 1 tbsp brandy

Preparation:

1. Preheat oven to 175°C. Grease 6 ramekins or 150ml savarin molds (ring-shaped molds) with butter and place them in a baking dish with sides above the molds.
2. Place the dates in a bowl and pour hot tea over them. Let sit for a few minutes, then add vanilla and baking soda.
3. In a separate bowl, combine the butter and sugar, then add the eggs one at a time, beating well after each addition. Sift the flour and baking powder over the butter mixture and mix.
   
   Add the warm date mixture and stir until smooth. Pour the batter evenly into the prepared pans.
4. Pour boiling water into the baking dish containing the small ramekins, so that it comes halfway up the sides, and cover the entire dish with foil. Bake the pudding for about 30 minutes, until the soufflé springs back when gently pressed. Remove the ramekins from the larger dish, let them cool for 10 minutes, then transfer the puddings to plates and serve warm with caramel.
   
   CaramelMelt the butter and brown sugar in a saucepan over medium heat, bringing to a boil. Add the heavy cream and raisins, and bring back to a simmer over low heat. Pour in the cognac (be careful not to ignite it).