Directions

The Puddings

1Preheat oven to 170°C. Brush 8 individual timbale moulds with melted Nuttelex to grease

2Place the dates and water in a saucepan over high heat. Bring to the boil

3Reduce heat to medium-low and simmer for 5 minutes or until the dates are soft

4Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly

5In a food processor, cream Nuttelex and sugar until pale and creamy

6Add the golden syrup and vanilla and beat until smooth

7Add date and bicarb mix

8Then add the eggs one by one

9In a large mixing bowl, combine the flour and cardamom

10Slowly fold in the creamed Nuttelex, sugar, egg, date mixture into the dry flour mix until combined

11Spoon into the prepared timbale moulds and smooth over

12Transfer timbale moulds into a baking tray and pour cold water directly into the baking pan to form a water bath. The water should come about on third of the way up the timbale moulds

13Bake for 35-45 minutes, covering with foil if necessary to prevent overbrowning, or until a skewer inserted into the centre comes out clean

14Set aside for 10 minutes to cool slightly

To make the coconut toffee sauce

1Combine the coconut cream, Nuttelex, sugar and golden syrup in a saucepan over low heat

2Cook, stirring, for 1-2 minutes or until sugar dissolves

3Bring to a gentle boil. Reduce heat to medium-low

4Simmer for 2-3 minutes or until the sauce thickens slightly

To serve

1Invert timbale moulds on to individual serving plates

2Gently tap the sides to release the puddings carefully

3Run a small sharp knife around the rim if they resist!

4Spoon over coconut toffee sauce and garnish with a few shreds of coconut and a dollop of coconut yoghurt