|Fresh dates||1⁄4 Pound|
|Egg||7 , separated|
|Ground almonds||3 Ounce|
|Self rising flour||2 Tablespoon|
|Active dry yeast||1⁄2 Teaspoon|
|Cane sugar syrup||1⁄4 Cup (4 tbs)|
|Sour cream||2 Tablespoon (Crme Fraiche)|
|Confectioners sugar||3 Tablespoon (Icing Sugar)|
Oil the base of a 6 inch (15 cm) souffle mold (mould).
Line with oiled non-stick parchment (greaseproof paper).
Remove the pits (stones) from the dates, set aside 4 for decoration and chop the rest coarsely with kitchen scissors.
Put the egg yolk and whole egg into a bowl and add the ground almonds, flour, yeast, cane sugar syrup, sour cream (creme fraiche) and cognac, beating well after each addition.
Stir in the chopped dates.
Whisk the egg white to firm peaks and fold carefully into the mixture with a wooden spoon.
Pour the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 5 minutes.
Leave to cool in the container.
Turn out on to a plate and remove the non stick parchment (greaseproof paper).
Cut the reserved dates in half.
Sprinkle the pudding with the confpctioners' (icing) sugar and decorate with the date halves.