Today I have a treat for you. I have a little guest post and delicious treat from Lucy, who is the delectable blogger behind Bake Play Smile. After you’ve finished drooling over this recipe, I think you should pop over and drool over her no-bake Malteser slice. Thanks for popping by and sharing your recipe Lucy. x
Hi everyone, it’s so nice to meet you! I have to say that I am so ridiculously over-the-top excited to be here on Chantelle’s gorgeous blog. Fat Mum Slim was one of the first blogs I ever read and is still one of my absolute favourites. So yep, to say that I’m completely and utterly thrilled to be here, is the understatement of the year.
One thing that Chantelle and I have in common, is a total love of cake (oh and pretty stationery too)… and I bet that given you’re here, you probably love those two things as well! So with that in mind, today I’m sharing one of my very favourite recipes with you. My Quick & Easy Mini Sticky Date Puddings with Butterscotch Sauce are a fun little twist on an absolute classic, they’re super budget-friendly, and oh-so simple.
I like to make my sticky date puddings into little mini serves. There’s just something so good about an individual dessert… perhaps it’s the fact that you don’t have to share that makes it so appealing! And while individual desserts may sound like a total pain in the bum, fear not! These little puds are the hands-down the easiest things ever – I pinky promise.
Seriously, from start to finish, they’ll take you less than half an hour to whip up and they taste AMAZING. Oh and then you absolutely MUST drizzle over the sweetest, most delicious butterscotch sauce. Trust me, you’ll be like a pig in mud. Or should I say, a pig in caramel flavored awesomeness.
This is the perfect dessert for when you have friends or family coming over for dinner because one batch makes 12 individual servings. You can make the little puds ahead of time and then it’s just a matter of pouring over the yummy sauce and adding a scoop (or two) of ice cream. Trust me, you’re going to look like you just stepped off the set of MasterChef. Everyone will think that you’ve been slaving away in the kitchen for hours (when in fact you’ve actually been binge-watching Netflix… please tell me that’s not just me!?).
Anyway, this is one seriously impressive dessert that is completely fuss free. If you can restrain yourself from gobbling these babies up in one sitting, they can be frozen individually. You can also eat them as a yummy muffin without the butterscotch sauce and ice cream, but come on, let’s be serious… that’s the best bit!!
Thank you so much for letting me pop by, and say hi. I hope you enjoy my recipe – it really is winter comfort food at it’s very best. xx
- 1 ½ cups (210g) pitted dates
- 1 cup (250g) boiling water
- 1 tsp bi-carbonate soda
- 100g brown sugar
- 60g unsalted butter
- 2 eggs
- 1 cup (150g) self raising flour
- 150g butter, chopped
- 1 cup (250ml) cream
- 1 ½ cup (265g) brown sugar
- 1 tsp vanilla essence
- ½ tsp sea salt flakes (optional)
- Preheat oven to 180 degrees (170 degrees if using fan-forced).
- Grease a 12-hole non-stick muffin tin thoroughly.
- Place the pitted dates, boiling water and bi-carbonate soda into a bowl and leave for 5 minutes to soften.
- Pour the mixture into a food processor or Thermomix, add the butter and brown sugar and blend for 10-15 seconds or until the dates are smooth and the mixture is completely combined.
- Add the self-raising flour and then the eggs and process for a further 5-10 seconds or until combined (you may need to scrape down the sides of the bowl halfway through blending).
- Divide the mixture equally between the 12 muffin holes, filling each to ¾ full.
- Bake in the oven for 15 minutes or until they spring back when lightly touched in the middle.
- Leave in the muffin tray for 10-15 minutes to cool.
- Carefully remove and place onto a wire rack.
- Meanwhile place the butter, cream, brown sugar, vanilla essence and sea salt (optional) into a small saucepan. Melt over a medium heat for 5-8 minutes or until completely smooth (or place all ingredients into the Thermomix bowl and cook on Varoma, Speed 3 for 8 minutes – scraping down the sides halfway through cooking).
- Serve the sticky date puddings with warm butterscotch sauce and a scoop of ice cream.