Stickey Toffee Muffins

Baking at 11.30pm is a ok in my book. And these little beauties were quite truly splendid despite the later hour of their birth. MMM

From BBC good food (


100g dried chopped dates

125ml black tea (medium strength)

pinch bicarbonate of soda

45g butter

90g self raising flour

pinch each cinnamon, ginger and a grating of nutmeg

90g caster sugar

1 egg

  1. Put the dates and tea in a saucepan together and gently warm for around 5 mins before removing and stirring in the bicarb (fizzing like a volcano) 
  2. Cream butter and sugar before adding the other ingredients and beating to a thick batter. 
  3. Add the date and tea mix and stir to combine. 
  4. Bake in fairy bun cases for 12-15mins at 180C or until a skewer inserted comes out clean. 
  5. Allow to cool on a wire rack while you make the best bit, toffee sauce . . . 

100g light muscovado sugar

100g butter

142ml double cream

  1. Heat everything together in a saucepan over a low heat giving the occasional stir.
  2. Cook until the sugar has all dissolved and the sauce coats the back of a spoon.

Plonk sauce over cake and eat. Really really good. 


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