Sticky Date Muffins With Toffee Sauce
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 12 serving(s)
Categories
- Dessert
- Muffins
- Quick Breads
- Snack
- Australian
- Baking
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
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 🙂
Hands-Free Mode Off
Equipment
Saucepan, mixing bowl, sieve, muffin pan, oven
Ingredients
- 240 g seeded chopped dates
- 1/2 cup water
- 1/4 teaspoon baking soda
- 1 egg, lightly beaten
- 3/4 cup brown sugar
- 2 cups self raising flour
- 1/4 cup vegetable oil
- 1 cup milk
- 1 1/2 cups brown sugar
- 300 ml cream
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
