HH:MM
Cupcake tin or fondant pots
Make 10-12 cupcakes
Puddings:
- 175g stoned dates
- 1/2 tsp vanilla essence
- 2 tsp coffee essence
- 3/4 tsp bicarbonate of soda
- 75g butter
- 150g caster sugar
- 2 eggs
- 175g sr flour
Sauce:
- 25g pecans
- 175g soft light brown sugar
- 110g butter
- 6 tbsp double cream
5/5
Lighter than a pub sticky toffee pudding
- Pre-heat oven to 160c (this maybe 180c but need to test)
- Roughly chop 175g dates. Put them in a bowl and cover with 175ml boiling water, 3/4 tsp bicarbonate of soda, 1/2 tsp vanilla essence and 2 tsp coffee essence. Leave for 10 mins
- Meanwhile, whisk together the 75g butter, 150g caster sugar, 2 eggs and 175g sr flour
- Mix in the date mixture and then pour into the tins
- Bake for 25 mins until a knife comes out clean
- Leave in tin for 5-10 mins before running a knife round and turning out
- For the sauce, put all the ingredients in a pan together and stir until butter has melted, sugar has dissolved and the sauce is warm