Recipe

Individual sticky date puddings

It's the toffee sauce that makes these little sticky date puddings super delicious, and extra indulgent, rich with the dark flavours of caramelised sugar.

  • 25 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Individual sticky date puddings
  • 3/4 cup dates, pitted, chopped
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup boiling water
  • 50 gram butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup self-raising flour, sifted
  • 3/4 cup toasted pecans, chopped
  • 50 gram butter
  • 1 cup brown sugar
  • 1 cup cream
  • 1 teaspoon vanilla extract

Method

Individual sticky date puddings
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease an 8-hole mini fluted tube pan (1/2-cup capacity) or a 6-hole Texas muffin tin (3/4-cup capacity).
  • 2
    Place dates in a small bowl with bicarbonate of soda and pour over boiling water. Allow to stand for 10 minutes.
  • 3
    Place butter and sugar together in a food processor and process until light and fluffy. Add eggs one at a time until mixture is just combined.
  • 4
    Add flour and date mixture, process until combined. Pour mixture into a large bowl and stir in pecans.
  • 5
    Divide mixture evenly into prepared pan. Bake for 20-25 minutes or until golden and skewer comes out clean.
  • 6
    For the sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to boil and cook 5-6 minutes until sauce thickens slightly.
  • 7
    Serve warm puddings with toffee sauce and a little extra pouring cream, if you like

Notes

Puddings and sauce can be made ahead of time, and reheated in microwave (1 minute each) to serve. Swirl, don't stir, the toffee; this will encourage uniform melting and colouring of the sugar.

More From Women's Weekly Food