Categories: November

Ingredients

• 250g pitted dates
• 1 tsp bicarbonate of soda
• 120g unsalted butter
• 225g self-raising flour
• 165g golden caster sugar
• 1 tsp vanilla extract
• 2 medium eggs, lightly beaten
• 75g light muscovado sugar
• 1 tbsp golden syrup
• 125ml double cream, plus extra for serving

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease a regular 12-hole muffin tin (base 5cm wide, top 6.5cm wide).

2. Put the dates in a saucepan with 250ml water and bring to the boil. Add the bicarbonate of soda and half the butter. Stir to dissolve, then remove from the heat and set aside to cool slightly. Whizz in a processor to form a fairly rough purée.

3. Sift the flour into a large bowl, stir in the caster sugar, then the vanilla, eggs and date purée, until just combined. Divide among the muffin tins and bake for 20 minutes. Remove and cool on a wire rack.

4. Meanwhile, for the sauce, put the remaining butter, muscovado sugar, golden syrup and cream in a pan over a low heat. Stir to combine, then increase the heat and simmer for 10 minutes, until thickened. Remove from the heat and cool to room temperature.

5. Serve each muffin with a dollop of cream and drizzled with toffee sauce.

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