STICKY DATE PUDDINGS
Serves 6 Individual puddings are fool proof, look so much prettier when served & are perfectly portion controlled, provided you can stop at one! I love to keep a little stash in the freezer for those nights when mumma needs a little something sweet. Be g
• 3/4 cup pitted dried dates
• 1/2 cup black tea (a tea bag steeped in half a cup of hot water for a minute)
• 1/2 tsp bicarb soda
• 30g butter
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 cup self raising flour
• 1/3 cup caster sugar
• 3/4 cup soft brown sugar
• 1 cup thickened cream
• 1 tbs golden syrup
• 20g butter
Preheat your oven to 180 degrees Celsius or 160 fan forced.
Grease six of the holes in a regular sized muffin tin.
Pour the tea into a small saucepan, add the dates and bring to a boil.
Once boiling, add the bicarb. It will fizz up like a science experiment, the kids will love it.
While it bubbles, add the butter and remove from the heat.
Give it a stir to melt the butter and then leave to cool.
Once cooled, give it a whiz in a food processor
or blender. You want to end up with a thick course paste.
Add in the egg & vanilla and whiz again until combined.
Pop the flour and sugar in a small bowl, add in the date mix and stir by hand until just combined.
Divide the mixture between the greased muffin holes and bake for about 20 minutes or until a skewer inserted in the centre comes out clean. While your puddings are baking, simply throw all the butterscotch sauce ingredients into a small saucepan and simmer for a couple of minutes.
For true gloriousness when serving, take your skewer and poke holes in the top of warm puddings then drown those bad boys in the butterscotch. The holes ensure the sauce gets right into the heart of the pudding.
Serve warm with cream or ice cream... or both!