Sticky toffee date puddings

ingredients

• Sticky toffee date puddings

  • 250 gram seeded dried dates
  • 1 1/4 cup (310ml) water
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 90 gram butter, softened
  • 2 eggs
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 teaspoon vanilla extract
  • 1 1/4 cup (185g) plain (all-purpose) flour

• Toffee sauce

  • 1 cup (220g) caster (superfine) sugar
  • 300 millilitre pouring cream

method

• Sticky toffee date puddings

  • 1

    Preheat oven to 180°C. Grease an 8-hole (½-cup/125ml) mini fluted tube pan.

  • 2

    Using scissors, coarsely cut dates into a medium saucepan; add the water. Bring to the boil; remove from heat, stir in soda. Cool.

  • 3

    Beat butter, eggs, sugar and extract in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and date mixture. Divide mixture into pan holes. Bake about 15 minutes.

  • 4

    Meanwhile, make toffee sauce: Cook sugar in a medium frying pan, over medium heat, without stirring, until sugar melts and turns a dark caramel colour. Gently add cream (be careful, as it will splatter); stir to combine. Simmer, uncovered, for 1 minute or until sauce thickens slightly.

  • 5

    Serve warm puddings with toffee sauce and a little extra pouring cream, if you like.