Warming Toffee Puddings
These delicious cream puffs filled with a coconut mousse are so easy to make.
Warming Toffee Pudding ingredients
Makes 6 in a large muffin tray
- 60g butter, plus extra to grease the muffin tray
- ¾ cup (150g) brown sugar, plus extra for dusting the muffin tray
- 1 cup (250g) dates, pitted
- 1 tsp bicarbonate of soda
- 250g Golden Cloud self-raising flour
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp vanilla essence
- 2 large eggs, slightly beaten
Beacon Heavenly Ivory Cream chocolate sauce ingredients
- 50ml milk
- 100ml cream
- 80g Beacon Heavenly Ivory Cream chocolate, chopped
- To make the puddings, preheat the oven to 180°C and grease a large six-hole muffin tray with butter.
- Once greased, sprinkle each cup with brown sugar. Turn the tray upside down and gently knock out the excess sugar. Set aside.
- Put the dates in a saucepan with 1 cup of water and bring to the boil. Add the bicarb and butter and stir until the butter is melted.
- Remove from the heat and set aside to cool. Once cool, mash the dates with a fork until broken and slightly puréed.
- In a large bowl, sieve the flour with the cinnamon and ginger and add the sugar.
- Add the vanilla essence, eggs and date purée and stir until just combined.
- Fill each muffin cup to about two-thirds full.
- Press a Wilson’s Toff-O-Luxe into each filled muffin cup until slightly covered.
- Bake for 18-20 minutes or until set.
- Allow the puddings to cool slightly in the muffin tin.
- Gently remove with a knife and keep warm.
- To make the chocolate sauce, add milk, cream and chopped Beacon Heavenly Ivory Cream chocolate to a small saucepan.
- On a low heat, gently heat the mixture and stir until chocolate has melted.
- Remove from heat.
- While the chocolate sauce is warm, pour over warm puddings and serve.
What you need
Wilson's Toff-O-Luxe Original 125g
Ivory Cream 80g