English Toffee Cake Dessert
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the pudding
- 1 cup Date (finely chopped)
- ¾ cup Black tea
- 0.333 cup unsalted butter
- ¾ cup caster sugar
- 2 eggs (beaten)
- ½ tsp baking soda
- ¾ cup self-rising flour (sifted)
- 1 tsp Mixed spice
- For the sauce
- ¾ cup light Muscovado sugar
- ⅔ cup unsalted butter
- ⅞ cup double cream
- To serve
- Crème fraiche
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Tablespoon, 1 Whisk, 1 Salad spinner
Preparation steps
1.
Butter a muffin tin and heat the oven to 180ºC (160ºF) 375ºF, gas 5.
2.
For the puddings, put the dates and tea into a small pan, bring to a boil and simmer gently for 3 minutes.
3.
Beat together the butter and sugar until fluffy then slowly beat in the eggs, bicarbonate of soda, flour and mixed spice. Fold in the dates with the tea then pour the mixture into the buttered muffin tin and cook for 15 - 20 minutes or until the tops are spongy to the touch.
4.
While the puddings are cooking, make the sauce. Heat the butter, sugar and cream in a small pan and simmer gently for about 10 minutes, stirring from time to time. Serve the puddings with the sauce and creme fraiche.
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