Images / Mike Ahern
I whipped up these finger-licking-good handheld treats at the weekend and in no time at all, which makes this bake all the more dangerously appealing. Sticky toffee pudding was one of my Sunday favourites in my younger years but these days I frequently find the full-sized dessert version to be a little too rich - cue these wicked little cupcakes for a seriously good sweet snack.
I hope you'll give this one a go - let me know how it turns out if you do!
Ingredients:
(Cupcakes)
185g self-raising flour
150g light muscovado sugar
85g unsalted butter (softened)
2x eggs
150g chopped & pitted dates
1tsp vanilla extract
1tsp bicarbonate of soda
(Caramel topping)
85ml double cream
130g caster sugar
60ml water
How to make:
Preheat the oven to 180oc and line a 12 hole cake tin with paper cases. Pit the dates (if necessary) and then roughly chop. Place the chopped dates into a bowl and add the vanilla extract. Then add the muscovado sugar, eggs, and softened butter and whisk together. Slowly add the flour and the bicarbonate of soda. Mix well using an electric whisk. Bake for approximately 15-20 minutes until light and springy on top.
For the topping, place the caster sugar and water in a saucepan and gently bring to the boil. As the sugar begins to heat, this will caramelise after a while and turn a brown colour. As soon as this happens, remove from the heat and add the double cream. As the cream hits the caramel it will create large clumps but mix vigorously until smooth.
Finally, pour or drizzle the caramel sauce onto the cupcakes.
