Little sticky date puddings with salted toffee sauce
- TM31
- TM5
- TM6
- Difficulty Easy
- Total time 50 minutes
- Servings 8 portions
- Salted Toffee Sauce
- 50 g unsalted butter, cut into pieces
- 50 g treacle
- 150 g pouring (whipping) cream
- 2 tsp natural vanilla extract
- 2 pinches sea salt
- Sticky Date Puddings
- 150 g pitted dates
- 680 g water
- 1 tsp bicarbonate of soda
- 40 g unsalted butter, softened, plus extra to grease
- 80 g dark brown sugar
- 150 g plain flour
- ½ tsp baking powder
- 1 egg
- 100 g pecan nuts
Preparation
Salted toffee sauce
1. Place all ingredients into mixing bowl and cook 8 min/100°C/speed 2. without measuring cup. Transfer to a serving jug to keep warm and set aside.
Sticky date puddings
2. Place dates and 180 g of water into mixing bowl, and heat 4 min/100°C/speed 1.
3. Add remaining ingredients, except the water, and mix 10 sec/
/speed 3. Divide mixture evenly between 8 greased dariole moulds, then place in Varoma dish and set aside. Rinse mixing bowl.
4. Place 500 g water into mixing bowl. Place Varoma with puddings into position, secure Varoma lid and steam 30 min/Varoma/speed 1.
5. Leave puddings to rest in moulds for 5 minutes, then unmould onto serving plates. Serve warm drizzled with toffee sauce.
USEFUL ITEMS
serving jug, silicone dariole moulds, serving plates
THERMOMIX PARTS
simmering basket, measuring cup, Varoma dish
Tips & Tricks
- Puddings and sauce can be made up to 3 days ahead. Store separately in airtight containers in the fridge. Reheat toffee sauce using Warm Up mode in TM6 and puddings in a preheated 170°C oven for 5–8 minutes.
- Freeze baked puddings for up to 1 month. Thaw in the fridge before reheating.
