Yield: 24 Muffins
Ingredients
Cake
300 g Dried Dates
450 g Water
1.5 tsp Instant Coffee
1.5 tsp Bicarbonate of Soda
225 g Brown Sugar
150 g Unsalted Butter
1.5 tsp Vanilla Extract
3 Whole Eggs
225 g Self Raising Flour
Toffee Sauce
125 g White Sugar
25 ml Water
125 ml Whipping Cream
14 g Unsalted Butter
Instructions
Preheat the oven to 180°C and oil a rectangular muffin tin with greaseproof paper.
Chop the dates into small pieces and put into a saucepan with the water and coffee.
Bring to the boil and simmer for about 10 mins until the dates are soften and most of the liquid has been absorbed by the dates.
Take the pan off of the heat, add the bicarbonate of soda, stir and leave to cool slightly.
In a separate bowl with a paddle attachment, beat the butter, sugar and vanilla together in a bowl until pale and fluffy.
Crack in the eggs one at a time and beat in as well.
Sieve in the flour and stir to combine.
Tip in the dates and all the remaining liquid and stir until well mixed in.
Pour the date batter into the muffin tins and bake at 180 °C for 30 minutes until golden, springy and a knife comes out clean.
Put the sugar for the sauce in a pan with the water and allow to boil and bubble for a few minutes until it begins to turn colour. (Do not stir during this time, just shake the pan every so often)
Pour in the cream once the sugar syrup has gained a fairly golden colour. It will bubble up but that’s fine. Allow to simmer for another 5 mins then whisk in the butter and leave to cool.
Serve a square of the sticky toffee pudding warm with plenty of toffee sauce and a little ice cream.
Adapted from: Sorted
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