Saturday, December 17, 2016

Mini Date Pudding Cakes


This traditional pudding cake recipe was inspired by a Canadian Living version of mini pudding cakes. Like the cake, these are moist and filled with deliciousness that is hard to pinpoint, meaning you would probably not guess there are dates in the cake. It is one of my favorite desserts and can be made ahead, frozen and reheated to serve warm with a caramel sauce. A perfect dessert after your Christmas meal.

Ingredients:
  • 1 cup dates, chopped fine and 1 cup water
  • 3/4 tsp baking soda
  • 1 tsp vanilla
  • 2/3 cup sugar
  • 3 eggs
  • 1/3 cup butter, melted and cooled or very soft
  • 1 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
Caramel Sauce:
  • 2/3 cups butter
  • 2/3 cups brown sugar 
  • 3 Tbsp corn syrup
  • 2/3 cup heavy cream 
  • 1 tsp vanilla extract
  • whipped cream for garnish

Method:
  1. In saucepan, bring finely chopped dates and water to boil and continue simmering for about 5 minutes until soft. Turn off heat and add baking soda, stirring to mash well. (it will bubble) Add vanilla, Set aside to cool.
  2. Preheat oven to 350 F. Grease 12 count regular muffin pan or 8 count giant muffin pan. I prefer the giant size for a better spread of the cake. (Fill 4 empty wells half -way with water.) 
  3. In mixing bowl, beat sugar and eggs until pale. 
  4. Stir in melted butter and then date mixture.
  5. Combine dry ingredients and stir into wet, until smooth.
  6. Fill muffin tins (larger ones half way) and bake about 20 minutes, until toothpick cake test done.
  7. In the meantime, mix sauce ingredients in saucepan and bring to soft boil. Stir and cook on low heat about 7 minutes, until thick and creamy. This can be kept in a sealed jar and re-heated to serve.
  8. When mini cakes come out of the oven, poke with large fork. Spoon 1 Tbsp of sauce over each cake and let sit for about 10 minutes.
  9. Invert cakes onto serving plates. Serve with warm sauce. If you make these ahead, invert into container with lid to freeze or keep in fridge one day. To serve warm, thaw, wrap loosely in foil and reheat for 10 minutes in oven. Serve with warm sauce and a dollop of whipped cream. 

7 comments:

  1. This looks so fancy, perfect for dessert after Christmas dinner and bonus that you use a regular muffin tin and I don't have to buy a special pan! :)

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  2. These look so delicious!! Kind of like a Christmas pudding, and I love dates too! I will be making these over the holidays. I'm not quite understanding about the muffin cup size, is it that you think the giant size looks more of a dessert shape? Thank you in advance, Lisa

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    1. I like the larger muffin tins because of the way the batter has room to spread, making the top flatter and easier to sit upside down for serving - like in the picture. Having said that, you do not have to sit it upside down and the smaller size is fine if you don't want your dessert big. I did lessen the rising ingredients a tad afer making them the last time, so it may not get that much of a rounded rise, following this recipe. All the best! They ARE delicious!

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  3. I wonder if you could make it wth prunes

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    Replies
    1. Not having tried cooking prunes down like that, I don't know if they would cook up as smooth, but if you blend them up, they should be fine. Obviously the flavor would be a bit different, but still fruity.

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  4. Saving this delicious recipe. It's a lot like my favourite sticky toffee pudding recipe. I do mine in muffin tins too and freeze a batch. They're very easy to thaw and poke for the sauce and serve any time. I don't see why prunes wouldn't work, it's the moistness from the fruit you need.

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  5. This recipe reminds me of one my mom used to make at Christmas! Wonderful memories. She served it with a nutmeg sauce - I really have to try to find this recipe. Your dessert looks and sounds absolutely delicious Anneliese!

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