Sticky Date Pudding 枣泥布丁蛋糕

• 110 g fresh dates I used processed dates
• 90 ml boiling water
• 1/2 tsp baking soda
• 40 g butter
• 40 g brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 60 g self-raising flour or plain flour + 1/4 tsp baking powder

Toffee Sauce

• 30 g butter
• 35 g brown sugar
• 90 ml dairy whipping cream
• 1/2 tbsp rum liqueur optional

• Preheat oven to 160°C. Place the dates, boiling water and bicarbonate of soda in a bowl, mix well and set aside for 10 minutes. **slightly drain away some liquid for less sweet (optional)
• Place the date mixture, butter and sugar in a food processor and process until well combined. Scrape down the sides of the bowl, add the eggs, vanilla extract and flour and process until just combined(about 30 seconds).
• Pour date mixture into greased muffin pan and bake for 20–22 minutes or until cooked when tested with a skewer.
• Toffee sauce – place the butter, cream and sugar in a small pot over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for about 2 minutes or until thickened slightly.
• llow toffee sauce to cool slightly and pour over the warm cake to serve. (Great to serve with a dollop of vanilla ice cream)