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.

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

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

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

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

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.

Steam for 42 minutes and 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!