Sticky toffee muffins
Transform a sticky toffee pudding into a portable muffin. Spoon the sauce over the muffins while they’re warm to enjoy as a dessert
- Prep:30 mins
Cook:20 mins
plus soaking and cooling - Serves 12
- Easy
Nutrition per serving
- kcal 326
- fat 16g
- saturates 10g
- carbs 43g
- sugars 0g
- fibre 1g
- protein 2g
- salt 0.59g
Ingredients
- 100g pitted medjool dates , roughly chopped
- ½ tsp bicarbonate of soda
- 150g butter , softened
- 125g light brown soft sugar
- 2 medium eggs
- 3 tbsp black treacle
- 150g self-raising flour
- 50g butter , chopped
- 50g light brown soft sugar
- 4 tbsp black treacle
- 50ml double cream
- 75g icing sugar
- mini fudge or toffee cubes, to decorate (optional)
Method
Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with paper cases. Tip the dates and bicarbonate of soda into a heatproof bowl or jug, and pour over 75ml boiling water. Leave to soak for 10 mins.
Put the butter, sugar, eggs, treacle and flour in a food processor, add the dates and their soaking liquid, and blitz until you have a fairly smooth batter.
Divide the batter between the cases and bake for 20 mins until risen and a skewer inserted into the centre of one of the muffins comes out clean. Leave to cool completely in the tin.
Meanwhile, make the icing. Melt the butter, brown sugar, treacle and cream together in a small saucepan over a low heat, then turn up the heat and bubble for a few minutes until thickened. Pour the icing into a heatproof bowl and cool fully before mixing in the icing sugar.
Spoon the toffee icing over the cooled muffins and scatter over the mini fudge or toffee cubes, if using. Will keep in an airtight container at room temperature for four days.
