Ingredients: For the pudding: 200 g pitted whole dates, 1 tsp vanilla extract, 2 medium eggs, 1 tsp baking soda, 175 g flour (or gluten free flour), 75 ml oil, 100 g brown sugar, 100 g yogurt.
For the sticky sauce: 100 g brown sugar, 25 g butter, 1 tsp vanilla extract, 100 g creme fraiche.
Preheat the oven at 180 C.
Chop the dates, put them in a bowl and pour 175 ml boiling water. Leave to cool.
Grease a muffin tin for 12 muffins.
Stir the vanilla in the dates, and smash to a rough puree.
Beat the eggs into a bowl.
Weight the flour, then add the baking powder.
Add the sugar to the eggs.
Then the oil.
Mix well until combined.
Add the flour mix.
And the yogurt.
Mix gently.
Add the dates and mix until combined.
Put the mix into the tins.
Bake for 20-25 min.
Pour the sugar and butter into a pan.
Add the creme fraiche and vanilla.
The mixture should be thick.
To serve, spoon the sauce on top of the puddings.
