Date and Rum Pudding

• 16 dates (or prunes), stones removed
• 20 g flaked almonds, toasted
• 2 eggs
• 25 g (1 tablespoon) caster sugar
• 3 tablespoons plain flour
• 200 ml warm milk
• 1 teaspoon dark rum

Put the dates and almonds in the bottoms of the cups. Mix the egg and sugar. Add the flour; then mix in the warm milk and rum. Pour the liquid over the dates without covering them too much. Cover the cups with lids. Place cups in basket no. 3

Steam for 15 minutes with the starter and the main course.

Remove the covers and serve warm. Topped with toasted flaked almonds.