Name: Date muffins with toffee sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 250 g dates pitted, finely chopped; 5 ml Bicarbonate of soda; 175 g butter unsalted; 375 ml flour self-raising; 180 ml castor sugar; 2 ml eggs beaten; 5 ml vanilla essence; 180 ml brown sugar; 30 ml golden syrup; 250 ml cream

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Ingredients (10)

250 g	dates — pitted, finely chopped
5 ml	Bicarbonate of soda
175 g	butter — unsalted
375 ml	flour — self-raising
180 ml	castor sugar
2 ml	eggs — beaten
5 ml	vanilla — essence
180 ml	brown sugar
30 ml	golden syrup
250 ml	cream

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Method:

Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.

Place the dates in a small saucepan and add 250ml water. Bring it to the boil and add the bicarbonate of soda and 60ml (60g) of the butter. Stir until the butter has melted, then remove it from the heat. Allow it to cool.

Sift the self-raising flour into a large mixing bowl and stir in the castor sugar. Beat the eggs and the vanilla essence.

Place the date mixture in a food processor and process until it forms a rough paste. Add this to the egg mixture and stir until it has mixed. Add this mixture to the flour and, once again, stir until it is just mixed. Pour the mixture into the cups of the muffin pan and bake the muffins for 20 minutes.

Prepare the sauce:
While the muffins are baking, heat the remaining butter, brown sugar, syrup and cream in a saucepan over a low heat. Stir until all the sugar has dissolved. Allow it to simmer for a few minutes, until the sauce thickens slightly, then remove it from the heat and allow it to cool.

To serve:
Remove the muffins from the pan and serve them with the toffee sauce.

Words and image: Home magazine

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