How to make
This traditional English dessert looks more like caramel muffins, although it is called pudding.
Caramel Toffee pudding is served warm and for contrast a ball of ice cream is added if you like, but it can also be accompanied by whipped cream.
A gorgeous dessert that will enchant everyone!
Here's how to prepare it.
Peel the dates and chop them finely. Soak them in warm, almost boiling water (about 200 ml) for 15-20 minutes.
For the cupcakes, beat the soft butter with the sugar until you have a smooth mixture. When it starts to lighten, it's ready. Add the eggs one at a time, while beating constantly. Until the first has been fully absorbed, do not add the next. Put in the mixture 6 tbsp. from the water in which the dates were soaked.
Pour the flour with the baking powder in portions and when it is absorbed, add the strained dates.
Stir and if the mixture is too thick, add another tablespoon or two of the colored water from the dried fruit.
Spread the mixture in greased metal forms for cream caramel. I have 6 pcs. from the standard sized ones, without filling them to the top, because they swell in the oven.
Bake them for 25-30 minutes at 360°F (180 degrees) in a water bath.
For the syrup, put the butter with the sugar on a low/moderate heat. When they melt and begin to caramelize slightly, remove from the heat and spoon by spoon add the cream, while stirring constantly.
Place the resulting caramel mixture back onto the heat and boil it until it thickens slightly.
Pour some of this sauce over the finished cupcakes and in order for them to absorb it better, pierce them with a metal or wooden skewer. Leave them to absorb the sauce.
Save the remaining caramel sauce for pouring it over the cupcakes before serving them and preheat it if it has cooled.
Turn the cupcake forms onto a tray or into individual dessert plates. Drizzle them with more warm sauce and garnish the Caramel Toffee Pudding with ice cream or cream.
Enjoy!
