Mini sticky toffee pudding

METHOD

How to make it

1. 01

   STEP 1

   Done

   Remove the seeds from the dates and place them in a fireproof bowl. Pour with boiling water until they're just underneath and let soak for 30 minutes. Then pour in a colander and squeeze the water with your hands. After that, they continued with a fork until you left a date excuse.

2. 02

   STEP 2

   Done

   Preheat the oven to 180 degrees (lower and upper heat) and grease the muffins slightly with butter or baking spray.

3. 03

   STEP 3

   Done

   Knock 75 gr butter in a few minutes creamy with 130 gr bastard sugar. Then knock the eggs through one by one until they have just been absorbed. Then knock through the milk, maple syrup and 1 fluorescent vanilla extract. Finally, spat the date sauce and the self-raising baking flour.

4. 04

   STEP 4

   Done

   Divide the batter over the 12 muffins and place the baking tin in the oven. Bake them for about 20 minutes until the inside is just cooked (use a satepokker to test). Then remove from the oven and let the cupcakes cool on a wire rack.

5. 05

   STEP 5

   Done

   Meanwhile make the toffee sauce by mixing 50 gr butter, 150 gr bark sugar, the whipped cream and 1 fluorescent vanilla extract in a saucepan. Bring to the boil, turn the heat lower and let cook for 5 minutes. At the end, stir in a pinch of sea salt and let cool to lukewarm.

6. 06

   STEP 6

   Done

   Put a cupcake on a nice plate and pour generous toffee sauce over it. Ready your mini sticky toffee pudding!