Honey & Date Puddings with Honey Butterscotch Sauce

Leabrook Farms
Honey & Date Puddings with Honey Butterscotch Sauce

Leabrook Farms Honey and Date puddings with Honey Butterscotch Sauce

 

Puddings

170g   Pitted Dates, chopped

2          Lemon & Ginger teabags

250ml            Water

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

65g     Butter

125g   Cream

 

Method

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.