Prep Time: 20 min
Cooking Time: 30 min
Total Time: 50 min
Ingredients:
75g (3oz) pitted dates, roughly chopped
75g (3oz) mixed dried fruit
3/4tsp bicarbonate of soda
75g (3oz) unrefined dark muscovado sugar
75g (3oz) unrefined light muscovado sugar
75g (3oz) butter
two medium eggs, lightly beaten
175g (6oz) wholemeal self raising flour
For the toffee sauce
125g (4oz) butter
175g (6oz) unrefined light muscovado sugar
4tbsp double cream
25g (1oz) pecan nuts, roughly chopped
Directions:
*Preheat the oven to 200°C/400°F/gas 6
*Grease and base line 6 x 250ml (9floz) cups or pudding molds.
*Put the dates, dried fruit and bicarbonate of soda in to a jug.
*Pour on 175ml (6floz) boiling water.
*Put the dark and light Muscovite sugars in to a bowl with the butter.
*Use an electric mixer to cream together until light and fluffy.
*Gradually beat in the eggs, then sift in the flour and fold in the fruit mixture to merge.
*Spoon in to the prepared cups or pudding molds.
*Put in to a roasting tin, half fill with boiling water, then cover the whole tin with foil.
*Bake for 30 mins until the puddings are risen, firm, yet springy.
*A cocktail stick pushed in to the centre ought to come out tidy.
*For the sauce; put the butter, light muscovado sugar and cream in to a pan and heat gently, stirring until the sugar is dissolved.
To serve, upturn the puddings onto serving plates, drizzle over some toffee sauce and sprinkle with pecan nuts.
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