Homemade Sticky Date Pudding

1 cup dates pitted & peeled
1 cup of water
1 teaspoon vanilla extract
1 teaspoon baking soda ( found in Sultan Center Kuwait)
a pinch of nutmeg (if available)
5 tablespoons unsalted butter
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 egg, beaten

Toffee Sauce Ingredients:
7 tablespoons unsalted butter
3/4 cup KDD Cream
1&1/3 cups dark brown sugar
3 tablespoons water


- Preheat the oven at 350 degrees.
- Place the dates in a saucepan with 1 cup of water, vanilla extract, and baking soda. Bring to a boil and simmer for 2 minutes. leave to cool.
- Prepare a mini cupcakes baking pan by buttering & flouring it.
- Cream the butter in a mixing bowl, add the date mixture.
- Combine the dry ingredients together: flour, baking powder, salt, nutmeg and sugar.
- Add the dry ingredients to the butter and dates, add the beaten egg and stir gently to combine.
- Spoon the mixture into the prepared baking pan until half full.
- Bake the mini cupcakes for 25 to 30 minutes.

While the cupcakes are baking, prepare the toffee sauce:
- Combine butter, KDD cream, brown sugar and 3 tablespoons water in a saucepan and bring to a boil. Reduce the heat and set aside keeping the sauce warm.

- Once the mini cupcakes are done, remove from oven, pour sauce on each mini cupcake individually (be generous) and put it back in the oven to bake for 2 more minutes.

- Remove from oven, set to cool then remove from baking dish to serve.

- Can be served with ready made custard, vanilla ice cream or whipped cream.


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