MINI STICKY DATE PUDDINGS with toffee sauce

mini sticky date puddings with toffee sauce from donna hay



INGREDIENTS
1¼ CUPS (225G) CHOPPED FRESH DATES
¾ CUP (180ML) BOILING WATER
1 TEASPOON BICARBONATE OF SODA
75G UNSALTED BUTTER, CHOPPED
½ CUP (90G) BROWN SUGAR
2 EGGS
¾ CUP (105G) SELF-RAISING FLOUR
TOFFEE SAUCE
150G UNSALTED BUTTER, CHOPPED
1 CUP (250ML) SINGLE (POURING) CREAM
1½ CUPS (260G) BROWN SUGAR

METHOD
Preheat oven to 160°C. Place the dates, water and bicarbonate of soda in a bowl and set aside for 5 minutes.
Place the date mixture, butter and sugar in a food processor and process until well combined. Scrape down the sides of the bowl, add the eggs and flour and process until just combined.

next instruction : www.donnahay.com.au

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