Sticky Toffee Pudding Muffins

MAKES 6 BIG MUFFINS

Double the quantities for 12

 

MAIN MIXTURE:

125 g pitted dates, chopped

1/2 teaspoon bicarbonate of soda

30 g butter

113 g self-rising flour

2 teaspoons ginger powder (optional)

83 g light or dark brown sugar

1 large egg, beaten

 

SAUCE

30 g butter

38 g brown sugar

1/2 tablespoon syrup or honey

2 teaspoons ginger powder (optional)

63 ml double cream (or double thick yoghurt)

Put everything into a saucepan on stove and heat on low – let simmer till thick. Pour over baked muffins.

 

MAIN MIXTURE:

Put dates in saucepan with 1 cup boiling water on stove – bring to a boil. Add the bicarbonate and butter, heat on stove till it’s dissolved, cool for a bit.

 

Preheat oven to 200 oC. When date mixture is cooled down a bit, mix it with the flour, ginger, sugar and beaten egg. Spoon into prepared muffin pan and bake for 20 minutes (or till test skewer comes out clean.) Remove from oven, prick all over with fork and pour over the sauce.

Recipe and photo: Alma Pretorius