Leabrook Farms Honey and Date puddings with Honey Butterscotch Sauce
170g Pitted Dates, chopped
2 Lemon & Ginger teabags
1tsp Bicarbonate of Soda, heaped
60g Unsalted butter
130g Spring Gully Honey
170g Plain flour
1 Free-Range Egg, beaten
Honey Butterscotch Sauce
50g Spring Gully Honey
50g Soft brown sugar
Pre-heat the oven to 155°C Fan-Forced.
Lightly grease a 12-hole muffin tin, and dust with flour, removing any excess flour.
Bring the dates, tea bags, water and bicarbonate of soda to a boil in a medium sized pan, reduce to a simmer and cook for 5 minutes. Remove from the heat and allow to cool for 5 minutes. Remove the teabags, squeezing out to maintain any of the infused liquid.
Into the date pan add the butter to melt, stirring into the mixture. Add the Spring Gully Honey and stir well.
Place the flour into a large bowl. Add the contents of the date pan and the egg and beat until mixed together.
Spoon the batter into the muffin tin, and place into the oven for 20 minutes, or until risen and cooked through.
Meanwhile, make the Honey butterscotch sauce by placing the Spring Gully Honey, soft brown sugar and butter into a small pan, over a medium heat. One the sugar and butter have turned to liquid, add the cream and whisk until smooth and thick.
Once the puddings are cooked, turn out and serve with the Honey butterscotch sauce – enjoy whilst still warm.
Makes 12. Serve with Tweedvale Cream, or another good quality dollop cream.