Sticky toffee date puddings
Sweet and sticky toffee date puddings - the ultimate dessert! With the perfect combination of flavour and texture, these puddings will have you screaming out for more!
Jul 31, 2015 2:00pm- Makes 8
- 20 mins preparation
- 15 mins cooking
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.