Sticky Date Puddings

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13 Ingredients

Number of servings

Salted toffee sauce

1 cup dark brown sugar
1/2 cup Woolworths thickened cream
125grams unsalted butter, chopped
1teaspoons vanilla extract
2teaspoons sea salt flakes

1 cup Woolworths pitted dates, finely chopped
1teaspoons bicarbonate of soda
60grams unsalted butter, softened
3/4 cup dark brown sugar
2 free range eggs
1teaspoons vanilla extract
1 1/4 cups self-raising flour
double thick cream (to serve)

Description

Sticky date pudding goes bite-sized with this easy recipe. Drizzled in a rich salted caramel sauce, these little puddings are perfect for sharing.

Method

Step 1 of 5

Preheat oven to 180°C/160°C fan-forced. Lightly grease a 12-hole 1/2-cup capacity muffin pan. Line bases with baking paper.

Step 2 of 5

Place dates, 1 1/4 cups boiling water and bicarbonate of soda in a bowl and set aside for 5 minutes.

Step 3 of 5

Meanwhile, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating until combined. Add date mixture and vanilla, then beat until combined. Add flour and beat until just combined.

Step 4 of 5

Divide mixture among holes. Bake for 20 minutes or until a skewer inserted in pudding centres comes out clean. Stand for 2 minutes in pan before transferring to a wire rack to cool.

Step 5 of 5

Meanwhile, to make the salted toffee sauce, place sugar, cream and butter in a medium saucepan over medium heat. Stir for 5 minutes or until sugar has dissolved. Bring to the boil and boil for 3 minutes or until thickened slightly. Stir in vanilla and salt flakes. Set aside to cool slightly. Serve puddings topped with cream and drizzled with sauce.