I got this recipe from Donna Hay but decided to vary it slightly and also to bake it in muffin trays for easy portion sizes. Donna’s recipe serves 6 with the same quantities I have used below, but I think you can easily make 15 portions to help keep the cms off the waistline!
My mum absolutely loved this dish and, as I made it on a cold and rainy day, it was the perfect dessert for our dinner guests that night. Plus it took less than an hour to make.
- 1 ½ cup chopped pitted dates
- 1 cup boiling water
- 1 Tsp bicarbonate of soda
- 100g butter, softened
- 3/4 cup raw or brown sugar
- 2 Tbsp honey
- 2 medium eggs
- 1 cup self-raising flour
- 150g butter, chopped
- 2/3 cup thickened cream
- 1/4 cup water
- 1 1/2 cup raw or brown sugar
1. Preheat oven to 180C.
2. Add chopped dates, water and bicarbonate of soda in a bowl. Cover with a plate and allow to stand for 5 minutes.
3. Add the date mixture into a food processor with the 100gr of butter and sugar and process until well combined.
4. Then add the eggs, honey and flour and process until blended together..
5. Grease three 6-hole muffin trays with extra butter.
6. Pour in the sticky date mixture, distributing it evenly between the muffin pans and filling each pan about 2/3 of the way.
7. Bake for 15 minutes or until a skewer comes out with some slightly sticky crumbs.
8. Remove trays from the oven and cool in the tin for 10 minutes.The remove from trays and turn upside down on a platter.
9. To make the toffee sauce:
Heat butter, cream, water and sugar in a saucepan over medium heat. Stir until butter is melted and bring to the boil. Then cook for a further 7 minutes until thickened. Pour into a jug and serve over puddings.