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buy fresh:
o Unsalted butter
o 2 eggs
o 300ml cream
o 300ml thickened cream
keep in the kitchen:
* 200g packet Trident diced dates
* Bicarbonate of soda
* Caster sugar
* Self-raising flour
* Brown sugar
How to Makes puddings
Method
Preheat oven to 180°C. Grease and line the bases of a 12-hole muffin tin with baking paper. Put 200g Trident diced dates in a bowl with 1 ¼ cups water and microwave on high for 2 minutes.
Stir in 1 teaspoon bicarbonate of soda, then cool for 5 minutes. Put date mixture in a food processor with 100g chopped unsalted butter, 1 cup caster sugar, 2 eggs and 1 cup self-raising flour and process until smooth. Pour evenly into prepared muffin tin and bake for 25-30 minutes.
To make caramel sauce, combine 300ml cream, ¾ cup brown sugar and 40g unsalted butter in a saucepan over a medium heat and stir until sugar has dissolved. Simmer, stirring occasionally, for 10 minutes. Serve puddings with sauce and whipped cream.
Leftover puddings can be frozen in zip lock bags for up to three months. Thaw in the microwave on a medium low setting for about 1 minute. Caramel sauce will keep covered in the fridge or up to two weeks, depending on the freshness of the cream.
