STICKY TOFFEE PUDDING CAKE POPS
Makes 24
FOR THE CAKE POPS: 170g dates, pitted and chopped 280ml water 1 tsp baking soda 1 tsp vanilla extract 60g unsalted butter, softened 180g caster sugar 2 eggs 240g self-raising flour FOR THE TOFFEE SAUCE: 340g unsalted butter 350ml double cream 600g firmly packed light brown sugar ADDITIONAL TOPPINGS: Melted white chocolate or cream cheese icing, optional
Preheat the oven to 180C. Grease a 22cm x 23cm cake pan. To make the cake pops, place the dates and water into a saucepan and bring to the boil. Remove the pan from the heat and stir in the baking soda and vanilla extract. Allow to cool. In a large bowl cream the butter and sugar together until smooth. Add the eggs and mix until well combined. Fold in the flour to create a smooth batter. Finally, add the cooled date mixture to the batter and stir thoroughly. Transfer the batter to the prepared cake pan and bake for about 20 to 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool. In the meantime, make the toffee sauce. Place the butter, double cream and brown sugar into a saucepan and cook until thickened whilst continuously whisking to avoid the sugar burning. After around 8 to 10 minutes, remove the mixture from the heat and set aside to cool for at least 30 minutes, during which time it will thicken. Transfer the baked cake to a food processor and whizz to create crumbs. Add enough of the toffee sauce to just make the crumbs stick together. Roll the mixture into 24 equal balls and allow to set at room temperature. Place a lollipop stick into each cake pop and drizzle with more toffee sauce. Allow the pops to completely set before wrapping, to avoid ruining the design of the drizzle.