- Ingredients
- Melted butter, to grease
- 285g (1 3/4 cups) pitted dates, halved
- 250ml (1 cup) boiling water
- 1 teaspoon bicarbonate of soda
- 80g butter, at room temperature
- 100g (1/2 cup) caster sugar
- 2 eggs
- 115g (3/4 cup) self-raising flour, sifted
- 75g (1/2 cup) plain flour, sifted
- 185ml (3/4 cup) pouring cream
- 160g (1 cup, lightly packed) brown sugar
- 60g unsalted butter, chopped
Double cream, to serve
Method
Step 1
Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper.
Step 2
Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash.
Step 3
Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.
Step 4
Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.
Step 5
Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.
Would put less sugar for the toffee sauce as it is slightly too sweet for me.
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