Sticky date toffee puddings

Preparation Time

20 minutes

Cooking Time

55 minutes

Ingredients (serves 8)

• Melted butter, to grease
• 235g (1 1/2 cups) pitted dates, chopped
• 310ml (1 1/4 cups) boiling water
• 1 English breakfast tea bag
• 1 tsp bicarbonate of soda
• 125g butter, at room temperature
• 155g (3/4 cup) brown sugar
• 3 eggs
• 150g (1 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 1 x 100g pkt flaked almonds
• 110g (1/2 cup) white sugar
• 60ml (1/4 cup) water
• Vanilla custard, warmed, to serve
• Fresh raspberries, to serve
• Mint leaves, to serve

Method

1. Preheat oven to 160°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with butter. Line the bases with non-stick baking paper.
2. Combine the dates, water and tea bag in a saucepan over medium heat. Bring to the boil. Add bicarbonate of soda and set aside for 10 minutes to cool. Remove the tea bag.
3. Beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in combined flours, alternating with date mixture. Pour among moulds. Place on a baking tray and bake for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool. Turn onto serving plates.
4. Meanwhile, line a baking tray with nonstick baking paper. Place almonds on tray. Place white sugar and water in a saucepan over low heat and stir for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down side of pan with a brush dipped in water, for 5-7 minutes. Pour over almonds. Set aside to cool. Break into shards.
5. Top puddings with custard and toffee shards. Serve with raspberries and mint.

Notes

• If you haven't got dariole moulds, try using a 185ml (3/4-cup) capacity Texas muffin pan.

Preparation Time

20 minutes

Cooking Time

55 minutes

Ingredients (serves 8)

• Melted butter, to grease
• 235g (1 1/2 cups) pitted dates, chopped
• 310ml (1 1/4 cups) boiling water
• 1 English breakfast tea bag
• 1 tsp bicarbonate of soda
• 125g butter, at room temperature
• 155g (3/4 cup) brown sugar
• 3 eggs
• 150g (1 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 1 x 100g pkt flaked almonds
• 110g (1/2 cup) white sugar
• 60ml (1/4 cup) water
• Vanilla custard, warmed, to serve
• Fresh raspberries, to serve
• Mint leaves, to serve

Method

1. Preheat oven to 160°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with butter. Line the bases with non-stick baking paper.
2. Combine the dates, water and tea bag in a saucepan over medium heat. Bring to the boil. Add bicarbonate of soda and set aside for 10 minutes to cool. Remove the tea bag.
3. Beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in combined flours, alternating with date mixture. Pour among moulds. Place on a baking tray and bake for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool. Turn onto serving plates.
4. Meanwhile, line a baking tray with nonstick baking paper. Place almonds on tray. Place white sugar and water in a saucepan over low heat and stir for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down side of pan with a brush dipped in water, for 5-7 minutes. Pour over almonds. Set aside to cool. Break into shards.
5. Top puddings with custard and toffee shards. Serve with raspberries and mint.

Notes

• If you haven't got dariole moulds, try using a 185ml (3/4-cup) capacity Texas muffin pan.