Sticky Date Cake
De-seeded dry dates- 135 gms
Baking soda- 1/2 tsp
Butter- 30 gms
Good quality vanilla extract- 1/2 tsp
Self- raising flour- 94 gms
Firmly packed dark brown sugar- 75 gms
Slice the dates into smaller chunks and place in a saucepan with water, over high heat.
When it comes to a boil, add the baking soda and butter and remove from heat.
Stir and set it aside to cool lightly. In this time the butter will melt. Stir again in between if necessary.
In the mean time, mix together the self-raising flour and brown sugar-making sure there are no lumps.
When the date mixture has lightly cooled, use a potato masher or the back of a fork to break up the mix or even better use a food processor and pulse a few times to get a chunky mix. It is OK to have a few bite size chunks remaining. Its a pleasure to bite into those.
Add the egg and vanilla extract and beat till well mixed.
Add this date mixture to the flour and sugar mix and fold the ingredients together until just combined and you don’t see traces of flour.
Place 6 muffin cases in a muffin pan and pour the batter till 3/4th full.
Place in the middle rack of an oven preheated at 180C and bake for 20 to 25 minutes or till a tooth pick comes out clean.
Take the muffin tray out and let it cool for 5 minutes before transferring it on to a wire rack.
Store in a cool dry place or in an air tight container, if making it a day ahead. I left it in the oven itself overnight and it was just fine. But do this, only if its made a day in advance.
Double cream- 3.25 oz/ 93 ml
Firmly packed brown sugar- 83 gms
Butter- 75 gms
Vanilla extract- 1/4 tsp
Lime juice- 1 tsp (optional)
Mix all these ingredients together in a saucepan and place over medium heat, mixing well till its all melted and then stirring continuously on low heat, till the sauce thickens.
Keep aside to cool lightly and if the sauce thickens before serving, place it back on fire and heat till it becomes a bit loose.
Place all the muffins in a deep dish and using a skewer or toothpick pierce them in a few places, right to the bottom.
Pour the warm butterscotch sauce over the pudding making sure they seep right through the holes to the bottom making it super duper moist.
Serve with vanilla ice cream drizzled with the remaining butterscotch sauce.