Icky Sticky date
February 17, 2016
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.
This would have to be one of mine.
Happy baking!
xx
Caitlin
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