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Try Sophie's amazing Sticky Date Dessert!
Pre-heat oven to 180 degrees
Brush 6 non-stick muffin pans (3/4 cup size) with melted butter to lightly grease
Combine ripe chopped banana, dates, water and bi-carb in a saucepan. Gently heat, watching carefully until dates and banana have almost dissolved and there are no hard bits left in the mixture. Mix up well with either a fork or electric mixer. Allow to cool.
Use an electric beater to beat butter and caster sugar in a bowl, until pale and creamy
Add eggs, 1 at a time, beating well after each addition
Fold in softened date mixture into muffin trays and smooth surfaces
Bake for 25-30 minutes or until surfaces spring back when lightly tapped
Set aside the pans for 5 minutes to stand before turning onto a wire rack to cool slightly
Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over a medium heat
Cook stirring, for 5 minutes until smooth
Divide puddings into bowls, top with double cream and marinated strawberries and pour over the sauce to serve
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