MINI STICKY TOFFEE PUDDINGS
- 1 hour cooking time
Preheat the oven to 180C/160C fan/ gas mark 4
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.
Combine the flour and baking soda in a bowl.
In a separate bowl, beat the butter and brown sugar.
Once smooth, gradually add the eggs until well combined.
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.
Pour batter into greased cupcake pans, filling only ½ - ¾ full to leave space for them to rise.
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.
Melt the sugar and butter in a large saucepan.
Once the sugar crystals have dissolved, stir in the black treacle.
Add half the cream and allow the mixture to bubble for a couple minutes until the colour is dark amber.
Remove from heat, mix in the other half of the cream and allow to cool.
Pour over the warm cakes and serve.
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