Ingredients
Scale
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- 1 ½ cups (210g) pitted dates
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- 1 cup (250g) boiling water
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- 1 tsp bi-carbonate soda
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- 100g brown sugar
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- 60g unsalted butter
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- 2 eggs
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- 1 cup (150g) self raising flour
Butterscotch Sauce
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- 150g butter, chopped
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- 1 cup (250ml) cream
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- 1 ½ cup (265g) brown sugar
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- 1 tsp vanilla essence
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- ½ tsp sea salt flakes (optional)
Instructions
- 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.