MINI STICKY TOFFEE PUDDINGS
Method
Preheat the oven to 180C/160C fan/ gas mark 4
CAKES
1
Start by boiling the dates then set aside to cool. Once cooled, make a paste by mashing with a fork. Then mix in the vanilla extract.
2
Combine the flour and baking soda in a bowl.
3
In a separate bowl, beat the butter and brown sugar.
4
Once smooth, gradually add the eggs until well combined.
5
Alternating the flour and milk, start by mixing 1/3 of flour mixture into the eggs and molasses, then ½ of the milk, and continue until all is incorporated. Lastly, add the date paste and stir until the ingredients form an evenly-mixed batter.
6
Pour batter into greased cupcake pans, filling only ½ - ¾ full to leave space for them to rise.
7
Bake for 20-25 minutes or until firm and risen. Once baked allow for the cakes to cool slightly and then unmould. You may need to take a knife and gently loosen around the edges. While the cakes are baking, you can prepare the toffee sauce.
SAUCE
1
Melt the sugar and butter in a large saucepan.
2
Once the sugar crystals have dissolved, stir in the black treacle.
3
Add half the cream and allow the mixture to bubble for a couple minutes until the colour is dark amber.
4
Remove from heat, mix in the other half of the cream and allow to cool.
5
Pour over the warm cakes and serve.
MAKE YOUR BAKE A SHOWSTOPPER
PERFECT SPONGE CAKES
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