CHOCOLATE GANACHE CENTRE

1. Place the chocolate in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between, until 50% melted.
2. Heat the cream in a small saucepan over medium heat until bubbles just begin to appear.
3. Pour the hot cream over the semi-melted chocolate and whisk until the chocolate is completely melted and incorporated.
4. Allow to set at room temperature.
5. Spoon six equal portions of the ganache onto a lined baking tray and place in the freezer for a minimum of 4 hours to freeze completely.

CHOCOLATE CARAMEL SAUCE

1. Combine the cream and salt in a saucepan over medium heat and bring to a boil. Remove from the heat and set aside.
2. Place the sugar in a wide-based saucepan over medium heat. Stir gently with a spatula until completely dissolved and caramelised before reducing to low heat.
3. Carefully pour the warm cream over the caramel and whisk to combine.
4. Remove from the heat and add the butter, one piece at a time, while whisking by hand.
5. Once the butter is completely incorporated, add the glucose and stir to combine.
6. Pour the mixture over the chocolate and stir until completely melted and incorporated.
7. Cover the surface of the caramel sauce with plastic wrap and set aside at room temperature.

DATE PUDDINGS

1. Grease six 100ml ramekins or ovenproof coffee cups, then coat in a thin layer of flour.
2. Heat the oven to 165°C.
3. Place the dates in a bowl, sprinkle with the bicarbonate soda, then pour the boiling water on top. Allow to stand at room temperature for 10 minutes before using a potato masher to break up the dates and create a chunky paste.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until completely smooth.
5. Meanwhile, break the eggs into a bowl and place it in a larger bowl of warm water to warm slightly.
6. Slowly add the eggs to the butter mixture and beat to combine.
7. Add the sieved flour and baking powder and mix to incorporate.
8. Working quickly, add the date paste and chocolate chips and mix until well incorporated into the batter.
9. Divide half of the mixture evenly among the prepared ramekins.
10. Place the prepared frozen ganache in the centre of each ramekin, then cover with the remaining batter.
11. Bake in the preheated oven for 15-17 minutes, until the puddings are lightly golden on top and wobbly in the centre.
12. Allow to cool at room temperature for a few minutes before carefully removing the pudding from the ramekins by turning them upside down. Alternatively, you can serve the puddings in the ramekins.
13. Place the puddings right-side up on a serving plate, top with caramel sauce and serve while hot.

Notes:

• You can make the puddings the day before and store them in the refrigerator, unbaked. Bake them fresh, and eat while hot.
• The sauce can be made the day before and stored covered with plastic wrap touching the surface until ready to serve.
• The unbaked puddings can also be stored in the freezer before baking. Allow them to thaw at room temperature or in the refrigerator before baking.

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