Puds (makes 8)
3oz chopped dates
3oz butter
5oz sugar
2 eggs
6oz plain flour
1tsp bicarbonate of soda
1tsp coffee granules
6 fl oz hot water
Sauce
4oz butter
6oz brown sugar
5 fl oz double cream
pre-heat overn to 180C and grease some muffin or little cake tins
Mix the dates, butter, sugar and flour to the consistency of breacrumbs
(fingers are best for this). Dissolve the coffee granules and
bicarb in the hot water and add to the mix. Beat the eggs into it and mix
well. It should be like a batter.
Pour into the muffin tin and put in the oven for 40-45 minutes. They should rise quite a bit and be springy on top.
Once done, take them out of the oven and leave to cool slightly while you get to work on the toffee sauce.
on a low heat, melt the butter and sugar. warm it through nicely and
keep stirring it until the sugar dissolves a little (it seems to stay
gritty for ages, don't worry it'll smooth out in a mo)
add the cream and keep stirring gently as you do. Keep it on the heat for a bit, to allow the rest of the sugar to dissolve.
et voila! a dead-easy smooth and creamy toffee sauce. What's left over you can keep aside and reheat to pour on ice cream.
You could make the toffee sauce shortly before the puds are done and have them hot, which is also rather yummy.
