Sticky date cupcake pudding with salted caramel sauce~ omfg the best. So easy to make and bakes under an hour (depending on how fast you work). The cake literally melts in your mouth, the sauce is prominent with a thick base, and ice cream or milk goes so well with it. It is by far the best sticky date pudding I’ve ever had. Never going out to eat desserts again! Here’s the recipe:
= 3 large eggs (whites and yolk separated)
= 3/4 cup of caster sugar
= 3 drops of lemon juice
= <100g of unsalted melted butter
= 2 tsp of baking powder
= 1 tsp of vanilla extract
= 1/2 cup of chopped pitted dates
= 3/4 cup of water
= 1 & 1/4 cup of plain flour
= Sprinkle of mixed spice
Place chopped dates and water in a saucepan over high heat and bring to boil. Stir in half the baking powder and set to cool for 10 mins.
Whisk egg whites in a dried mixing bowl with the lemon juice. Whisk until the egg whites have a bit of volume then pour in 1/2 cup of sugar until stiff and fluffy. Set to one side.
Now whisk egg yolks in a separate mixing bowl with the remaining sugar and melted butter. Add the vanilla extract. Fold in sifted flour and date mixture in parts into this bowl until well mixed.
Lastly, fold in whisked egg whites into the batter until well mixed. Spoon into either round baking tin or muffin tray. Sprinkle mixed spice onto each cup. Bake cake at 180C for 30 mins or muffins at 180C for 15 mins.
= 150g of thickened cream (lite)
= 1/2 cup of raw sugar
= 25g of unsalted butter
= 1/4 tsp of vanilla extract
= 2 drops of butterscotch colouring/flavouring
= Sprinkle of salt
Put all these ingredients into a small saucepan. Stir and boil for 3 mins and leave to simmer for another 2 mins. Serve warm!