Prep 10 mins
Cook 25 mins
Variation of the old sticky date pudding, but easier to serve this way. I haven't frozen these, but I would imagine they would freeze ok, and then reheat in the microwave. These are nice warm or cold, with the toffee sauce poured over and cream for afternoon tea, and ice-cream for dessert :)
- 240 g seeded chopped dates
- 118.29 ml water
- 1.23 ml baking soda
- 1 egg, lightly beaten
- 177.44 ml brown sugar
- 473.18 ml self raising flour
- 59.14 ml vegetable oil
- 236.59 ml milk
- 354.88 ml brown sugar
- 300 ml cream
- Combine dates and water in a pan, bring to boil.
- Remove from heat and stir in baking soda. let stand 5 minutes.
- Sift flour into a bowl, add all other ingredients and stir until just combined.
- Spoon into muffin pan, any size, but cooking times based on normal muffin pan.
- Bake in a moderately hot oven for about 20 minutes.
- Toffee Sauce:.
- Combine sugar and cream, stir over heat until the sugar dissolves, simmer for 5 minutes.
- Serve muffins warm or cold with toffee sauce and thick cream.
Easy to make! Taste great and even turn out brilliantly when made gluten free!
Oh so yummy!!! I made these for a recipe swap, using gluten free flour mix and they were sooo delicious I had to try and make some low carb so my diabetic husband could try them,,,so I used canderel instead of sugar and omitted the sauce,,, and he agreed they were sweet, moist and so tasty.
These muffins were delicious! My bag of dates (8 oz.) were slightly less than the amount called for, but they were enough to make the muffins. I made the sauce, but we found it was a bit too sweet (even for my husband's heavy sweet tooth) and overwhelmed the flavor of the muffins. Next time, and there will definitely be a next time, I'll use the cream cheese like the other reviewer (Nat K). A cream cheese spread would be a delicious touch, too.