Icky Sticky date

20:30:00

The only type of date I can ever get...

Mum asked me to make her dessert. Safe to say that is the easiest chore I have ever been asked to do! Mum's favourite dessert is sticky date and these individual sticky date puddings with butterscotch sauce are the yummiest, sweetest and stickiest little desserts ever! Not to mention that they are super easy to make!
The best bit about these little desserts are the fact that all the elements can be made ahead of time. The muffins can be stored in an air tight container and the sauce in the fridge then reheated just before serving time. Alternatively they can be frozen and kept for up to 2 months.
This recipe is based on this one

Start by making the pudding/muffin component. These muffins taste just as good alone as a snack as they do with the sauce and cream.
To make them, you'll need;

285g pitted dates cut into halves. I cut my dates long ways along the date so that when they are mashed later on they keep a little more of their shape. I like a little bit of chunk in my muffins.
250ml boiling water
1 tsp bicarbonate of soda
80g butter
100g caster sugar
2 eggs
115g self-raising flour
75g plain flour
And for the sauce;
185ml cream
160g brown sugar
60g butter (chopped so it melts faster.)

Cream for whipping, to serve
Start by preheating the oven to 180°C and grease a 12 hole muffin tray.

In a small bowl place dates, bicarbonate of soda and boiling water and leave to 'stew' for 10 minutes. Then mash the dates with a fork. The more you mash the smoother it will be. I personally like to keep some of the dates larger so that when you eat them there is something to chew.

While the dates are sitting, make the batter by creaming butter and caster sugar together until pale and creamy. Add eggs, one at a time being sure to beat well after each addition.

Once both eggs are added fold in flours and date mixture (including the watery liquid).

Spoon into the muffin holes and bake for 25-30 minutes until the top spring back when pressed. You can also use a skewer to check if they're cooked (when it comes out clean).

Leave for 5 minutes in the tray, then turn out to cool on the wire whilst you make the sauce.
In a saucepan add cream, brown sugar and butter over a medium heat and cook for 5 minutes until smooth.

For the cream, I whip it into stiff peaks and then fold through a little icing sugar. The icing sugar breaks through the often fatty taste of cream and gives it a slightly sweeter taste which my family likes.
Last time I made these I stood the muffins up and dribbled the sauce over and served with a side of cream.
This time I chose to butterfly the muffins and use the cream to hold the wings up. Then I drizzled the sauce lavishly over it all. Yum!
Do you have a favourite dessert recipe that is go to for you?
This would have to be one of mine.

Happy baking!

xx

Caitlin

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