sticky date pudding (cheat’s version)

IMG_4714

cakes
180g dates, pitted and roughly chopped

1 tsp baking soda
75g unsalted butter
155g soft brown sugar
1 tsp vanilla extract
185g self-raising flour
2 eggs

caramel sauce
155g soft brown sugar
60g unsalted butter
250ml pouring cream

Preheat the oven to 180C. Grease a 12-hole muffin tin with butter.

Put the dates and baking soda in a pan and pour in 250ml of water. Bring to the boil, remove from the heat and set aside to cool.

In a bowl, beat the butter, sugar and vanilla with electric beaters until light and cream. Fold through 1 tbsp. of the flour. Add 1 egg, beat well. Add the other egg and repeat the process.

Fold through the remaining flour and date mixture. Mix well. Divide the mixture among the muffin tin mould. Bake for 30 minutes. Remove from the oven and with a skewer, poke holes in the cakes (for the caramel to seep through). When cool enough to touch, use a knife to gently remove the cakes from the mould.

To make the caramel sauce, put the brown sugar, butter and cream in a pan and simmer for 5 minutes.

Serve each cake with 1-2 tbsp. of caramel sauce. Alternatively, let cakes cool completely and store in an air tight container. Store caramel sauce in a container in the fridge. To serve, arrange cakes in a heat proof dish and drizzle caramel sauce overtop. Heat in the oven at 160C for 5-10 minutes.

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