Sticky date toffee puddings

This Christmas, these wickedly sticky puddings

are guaranteed to put smiles on everyone's faces.

Preparation Time
20 minutes
Cooking Time
55 minutes

Ingredients (serves 8)
Melted butter, to grease
235g (1 1/2 cups) pitted dates, chopped
310ml (1 1/4 cups) boiling water
1 English breakfast tea bag
1 tsp bicarbonate of soda
125g butter, at room temperature
155g (3/4 cup) brown sugar
3 eggs
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
1 x 100g pkt flaked almonds
110g (1/2 cup) white sugar
60ml (1/4 cup) water
Vanilla custard, warmed, to serve
Fresh raspberries, to serve
Mint leaves, to serve

Method
1. Preheat oven to 160°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with butter. Line the bases with non-stick baking paper.

2. Combine the dates, water and tea bag in a saucepan over medium heat. Bring to the boil. Add bicarbonate of soda and set aside for 10 minutes to cool. Remove the tea bag.

3. Beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in combined flours, alternating with date mixture. Pour among moulds. Place on a baking tray and bake for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool. Turn onto serving plates.

4. Meanwhile, line a baking tray with nonstick baking paper. Place almonds on tray. Place white sugar and water in a saucepan over low heat and stir for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down side of pan with a brush dipped in water, for 5-7 minutes. Pour over almonds. Set aside to cool. Break into shards.

5. Top puddings with custard and toffee shards. Serve with raspberries and mint.

Notes & tips
If you haven't got dariole moulds, try using a 185ml (3/4-cup) capacity Texas muffin pan.

Source Australian Good Taste - December 2006, Page 14
Recipe by Sarah Hobbs