A family favourite, and soon to be yours too.
Makes 14-16 Servings (Lasts up to 5 days in the refrigerator)
Ingredients:
For the Puddings
250g Unsalted Butter, softened
150g Sugar
2 Large Eggs
1 tsp Vanilla Extract
200g Pitted Dates
370ml Water, boiling
1 tsp Baking Soda
1 tsp Baking Powder
226g All Purpose Flour
For the Toffee Sauce
150g Unsalted Butter, softened
300ml Heavy Cream
220g Brown Sugar
1/4 - 1/2 tsp Salt
Method
Place a pot or kettle on the stove and boil about 1 1/2 litres of water. In a bowl, add the dates, baking soda (*NOT baking powder) and 370ml of the boiling water. Set this aside for about 15mins.
Preheat the oven to 350 degrees F. Grease a muffin tin or prepare with muffin liners and set aside.
In a large bowl, cream together the softened butter and sugar until it is pale and fluffy.
Add the vanilla extract and eggs, one at a time. Scrape the bottom of the bowl.
Roughly chop the softened dates and add it to the batter, including the liquid they were soaking in.
Add the flour and baking powder. Mix until incorporated. Scrape the bottom of the bowl to ensure everything is homogenous.
Pour the batter into your prepared pan and fill 3/4 full.
To achieve the sticky texture, these desserts need to be cooked in a bain marie (water bath). Place the muffin tray into a larger baking tray and place in your oven. Pour the remaining boiling water into the larger baking tray to create a bain marie. Bake for 30-35mins. Let cool for 5 mins in the pan before removing.
In the meanwhile, make the toffee sauce. In a medium saucepan add all the ingredients. Cook over medium heat, stirring constantly to melt the butter. Let simmer for 5mins. Adjust the salt based on your liking, or omit completely. Remove from the heat and set aside.
Peel the muffin liners off the sticky puddings and place upside down in a plate. Pour the toffee sauce on top and around the pudding. Serve warm and enjoy.
- Elevate this dessert further by adding a dollop of whipped cream alongside when serving.
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