Unsalted Butter 100 g
Flour 2 cups
Water 1/2 cup
Brandy 1/2 cup
Dates 1 cup
Baking soda 1/4 tsp.
Baking powder 1 1/2 tsp.
Salt 1/2 tsp.
Dark Brown sugar 1 cup
Cinnamon powder 1/2 tsp.
For Toffee Sauce:
Double Cream 2/3 cup
Brown Sugar 3/4 cup
Unsalted Butter 60 g
Golden Syrup 2 tbsp.
Put chopped and pitted Dates in a small saucepan with Brandy and Water.
Bring the date mixture to a boil and then reduce the heat to a simmer.
Continue to cook the dates for about 5 minutes or until very soft and creamy.
Place the soft date mixture in a food processor.
Pulse until the dates are completely pureed and let it cool.
In a bowl, sift together the Flour, Baking soda, Baking powder, Salt and ground Cinnamon and set aside.
In a large bowl cream together softened unsalted Butter and Brown Sugar. Mix for about 3-4 minutes until light and fluffy.
Add in the Eggs, one at a time and cream well.
Now alternate adding the flour mixture and the pureed dates and fold lightly.
Grease the cupcake pan with butter and then dust with flour.
Scoop the batter into the cupcake pan and bake in a pre heated oven
at 180 degrees C for 15 minutes.
Put the Brown Sugar, Golden Syrup and Butter in a pan and slowly bring to boil, allowing the butter to melt and the sugar to dissolve.
Let the mixture bubble for a couple of minutes before carefully adding the cream.
Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
Once the date cupcakes are done, take a skewer and carefully lift each mini cupcake.
Pour 2 tablespoons of the toffee sauce into the bottom of each cup in the cupcake pan.
Place the mini sticky toffee pudding on top of the toffee sauce.
Poke holes on the cupcakes using a toothpick and pour some toffee sauce over it, allowing sauce to soak into the cake.
Let them sit for about 10 minutes.
Put a baking sheet under the cooling rack and carefully flip the cupcake pan onto the cooling rack.
Transfer it into a serving plate and pour warm toffee sauce on top of each sticky toffee pudding and Enjoy!