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Sticky Brandy Toffee Puddings

Serves: 6 people           Recipe course: Dessert          Total time (min.): 30
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For the sponge:


For the sauce:



  1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly grease and greaseproof paper base line 6 x 175ml (6floz) ramekins.
  2. For the sponge: place the dates in a pan with 200ml (7floz) boiling water and simmer for 10 minutes. Place all the remaining ingredients in the bowl, fit the K beater and beat on speed min for approx. 1 minute, until well combined.
  3. Add the dates and water and beat on speed min for 1 minute, scraping if necessary, until combined.
  4. Spoon the mixture into the ramekins and bake for 25 minutes, until a skewer inserted in the middle comes out clean. Remove from the heat and allow to cool slightly.
  5. To make the sauce: melt the butter, sugar and cream together in a small saucepan, until sugar is dissolved. Bring to the boil and stir in the brandy. Spoon sauce over puddings.

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