Sticky Toffee Pudding Muffins

Toffee Sauce

110g Dark Brown Sugar

100g Salted Butter

55g Cream

1/2 Tsp Vanilla Extract

Method

Place all of the ingredients into a saucepan or a frying pan and using a spatula continuously stir until the sauce reaches 110C.

Remove from the heat transfer into a heat proof bowl and cover with cling film to prevent a skin from forming.

Once cool add in the vanilla

Core the centre of the muffins out using a knife or a nozzle, keep the removed muffin.

Fill the cavity with toffee sauce, replace the cored muffin onto the top and finish with a toffee drizzle.

Ingredients

95g Buttermilk

80g Chopped Dried Dates

35g Treacle

1 Large Egg

60g Unsalted Butter

65g Plain Yogurt

130g Plain Flour

30g Corn Flour

3/4 Tsp Bicarbonate of Soda

1/2 Tsp Baking Powder

60g Dark Brown Sugar

50g Caster Sugar

Method

Pre-Heat the oven to 220C/200C Fan/425F/Gas 7

Begin by adding your tulip cases to your muffin tin, as the batter needs to go into the oven as soon as it is mixed. This recipe makes 6 muffins, if you have a 12 muffin tin, then use the middle rows and fill the outer holes with boiling water. This will help the muffins rise.

Pour the Buttermilk* into a bowl followed by the dried dates. Cover this in clingfilm, then you can either put it into the fridge overnight, or heat it in the microwave for a minute until the dates have softened and incorporated into the buttermilk. Place this to one side.

Add the Flour, Corn flour, Bicarb, Baking Powder, Sugars and Cubed Butter into your mixer. On a low speed to begin mixing these together until it all resembles breadcrumbs. ( As the flour begins sticking to the butter you can speed up the mixer incorporating faster)

To this add in your Date Mixture, Egg, Yogurt and Treacle.

Combine all the batter on the lowest speed, only mix until just combined, do not overmix your Muffin batter as it is more temperamental than me!!! ( I’m Ginger its not my fault!!) They can turn very rubbery quickly.

Now immediately spoon the mix into your tulip cases, filling them to the level of the muffin tin. Pop these into the pre heated oven for 6 mins.

After 6 mins without opening the oven door reduce the temperature to 190C/170C Fan/375F/Gas 5 for a further 12 mins.

Once cool transfer to a cooling rack and make the toffee.