Name: Sticky date puddings with burnt caramel sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 500.00 ml pitted dates, finely chopped; 250.00 gm boiling water; 2.50 gm bicarbonate of soda; 125g butter, softened; 135.00 gm brown sugar; 3 eggs; 150.00 gm self-raising flour; 125.00 ml plain flour; 2.50 gm ground cinnamon; Double cream, to serve; 215.00 gm caster sugar; 300ml pure cream; 2.40 gm sea salt flakes; 50g butter

Sticky date puddings with burnt caramel sauce

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Indulge in decadent Sticky Date Puddings drizzled in rich Burnt Caramel Sauce.

Ingredients:

500.00 ml pitted dates, finely chopped
250.00 gm boiling water
2.50 gm bicarbonate of soda
125g butter, softened
135.00 gm brown sugar
Double cream, to serve
215.00 gm caster sugar
300ml pure cream
2.40 gm sea salt flakes
50g butter

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease and line 8 holes of two 6-hole Texas muffin pans with baking paper rounds.
In a large heatproof bowl, mix dates, boiling water, and bicarbonate of soda. Let it soak for 10 minutes.
With an electric mixer, whip together butter and brown sugar until creamy. Mix in eggs one at a time, ensuring each is well incorporated. Add the mix of flours, cinnamon, and dates, then distribute the mixture evenly in the prepared baking tin. Bake for 20-25 minutes until a skewer inserted comes out clean. Let it cool for 10 minutes before enjoying.
To make the Burnt Caramel Sauce, heat caster sugar in a large, deep frying pan over medium-high heat. Stir constantly for 6 to 8 minutes until the sugar melts and turns dark brown. Remove from heat and slowly pour in the cream (be cautious as it may spatter). Add salt and butter, then return to low heat. Stir for 5 minutes until the toffee dissolves and the sauce slightly thickens.
Plate the puddings and generously drizzle them with warm caramel sauce. Accompany with a dollop of rich double cream for a delightful experience.

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