Makes 6 muffins and one small bread tin
Ingredients
- For the pudding
- 12 stoned dates – finely chopped
- 250ml hot water
- 1 heaped teaspoon bicarb of soda
- 60g soft butter
- 60g light unrefined cane caster sugar
- 2 free range eggs
- 150g SR flour
- For the sauce
- 50g butter
- 100g dark brown muscovado cane sugar
- 1 split vanilla pod, or 2 drops vanilla essence
- 60 ml double cream
- Making the Pudding :
- Preheat over to 180C/370F
- Chop dates and boil water
- Add bicarb to hot water in a bowl and stir in the chopped dates
- Leave to soak until gloopy – at least 10minutes, meanwhile
- In a clean bowl whisk the butter and sugar until light and fluffy
- Break the eggs into another bowl and whisk until light and fluffy
- Gradually add the eggs to the butter and sugar continuing to whisk until well mixed
- Sift in all the flour and fold and stir in until smooth
- Still stirring gradually add the date mixture
- Pour mix into two lined bread tins
- Place in oven and bake for 35-40 minutes, when dark brown, check it is cooked through
- Or (20 mins in muffin tray)
- Making the sauce :
- Melt butter in a thick bottomed pan over medium heat
- Add brown sugar and vanilla pod and heat until sugar dissolved
- Add cream and stir well, bring to the boil
- Simmer very gently for 5 minutes, keep warm, serve hot
- spoon out a portion of pudding and pour over hot toffee sauce.
Filed under: Desserts • Easy Recipes • Friends Best Recipes • Made Recipes - Anita Make Again • Puddings
