Ingredients
The following ingredients have 4 Servings
- 1 ¼ cups (6½oz/177g) dates
- 1 ¼ cups (10floz/282ml) water
- 1 teaspoon baking soda
- 4 tablespoons (2oz/57g) butter ((softened))
- ¾ cup (6oz/170g) brown sugar
- 2 large eggs ((room temperature))
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons (5 ½ oz/155g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Signature Salted Caramel Sauce ((to serve))
Instruction
- Preheat the oven to 350°F (180°C). Generously butter a 12 well cupcake tray and set it aside.
- In a small saucepan over medium/low heat, bring the dates and water to a boil. Turn the heat down and simmer for roughly 8-10 minutes or until the dates are soft.
- Remove from the heat and add the baking soda into the hot date mix to activate it. It will fizzle up.
- Blend the date mix until it is a smooth paste. Do this in a food processor or using an immersion blender. Set aside to cool down.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy. You can do this by hand or using an electric mixer.
- Stir in the eggs one at a time followed by the vanilla until fully incorporated.
- Next fold in the flour, baking powder, and salt.
- Lastly, pour in the cooled dates and mix until just combined.
- Pour the batter into the cupcake trays and fill ¾ of the way full. It will make roughly around 12 sticky toffee puddings.
- Bake for 20-25 minutes or until firm on top and they are golden.
- Enjoy warm with my Signature Salted Caramel Sauce and vanilla ice cream. Store in an airtight container at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.
