This is how I did it:
- Chopped 75g dried dates and placed in a medium sized saucepan.
- Poured on 150ml boiling water and simmered for a few minutes with the lid on. Turned the heat off and left to soak whilst I found and greased my ramekin dishes.
- Added 50g unsalted butter, 75g light Muscovado sugar and 75g dark chocolate (85%) and left those to melt.
- Sifted 120g wholemeal spelt into a mixing bowl with 1/2 tsp baking powder and 1/2 tsp bicarb of soda. Made a well in the centre.
- Stirred the chocolate mixture until all incorporated then poured into the flour and mixed.
- Broke in 2 smallish duck eggs (probably medium hens eggs) and beat well with my wooden spoon.
- Spooned into the ramekin dishes filling them to just over 3/4 - I also had enough to nearly fill to mini loaf moulds.
- Baked for 20 minutes at 180C.
- Melted 50g unsalted butter in a pan with 2 large tbsp golden syrup.
- Stirred in 100g light Muscovado sugar.
- Poured in 100ml double cream and stirred.
- Bought to a simmer and let it bubble for a few minutes, stirring from time to time.
- Poured some toffee sauce over each of the puddings as soon as they were out of the oven.
- Spent an inordinate amount of time trying to take a photograph in the gloom without a flash until everyone was well and truly fed up with me.
Luckily the puddings were still warm and quite delicious. The dates and spelt combined to give them quite a chewy texture and substantial presence, just what was needed for the damp and cool weather we are experiencing. The sponge wasn't overly sweet, so the toffee sauce was by no means saccharine overkill.