Beetroot Sticky Toffee Pudding

Prepare the Date Mixture:

• In a saucepan, bring the water and dates to a boil.
• Once boiling, remove from heat, and stir in the baking soda and coffee granules. Let this mixture stand for 10 minutes to soften.
  

Blend the Dates:

• After 10 minutes, pour the date mixture into a blender and blitz until smooth. Set aside.

Cream Butter and Sugar:

• In a mixer, beat the butter and sugar together until light and fluffy.

Add Eggs and Flour:

• Gradually add the eggs one at a time, beating well after each addition.
• Slowly fold in the flour until just combined.

Combine Ingredients:

• Gradually add the blended dates to the batter, mixing until fully incorporated.
• Fold in the pureed red beetroot.

Prepare the Moulds:

• Individually grease each mould or line a large gastrowe tray with greaseproof paper and butter it.
• Pour the mixture into each mould, filling only halfway to allow room for expansion.

Unmould and Serve:

• Carefully remove each mould from the steamer. Unmould immediately by inverting them onto a plate.
• Serve warm, optionally with a dollop of cream or a drizzle of caramel sauce.

Enjoy your delightful, buttery date and beetroot puddings!