Ingredients:
- 200g pitted dates, chopped- 2/3 cup of soft brown sugar
- 125g butter, chopped
- 1 tsp baking soda
- 2 cups flour
- 1 ½ tsp baking powder
- ½ teaspoon mixed spice
- 2 free range eggs
- 1 tsp vanilla essence
For topping:
- ¼ cup brown sugar
- 1 tbsp butter
- 2 tbsp milk
Method:
1. Preheat the oven to 190°C and grease the muffin tin (or you could use cases).2. Put the chopped dates, sugar, first lot of butter and one cup of warm water in a saucepan and place on a medium heat. Stir until the butter has melted and the sugar has dissolved. Bring the mixture to the boil for a couple of minutes and then remove from the heat. Stir in the baking soda and then leave to cool for half an hour or so.
3. Whisk the eggs and vanilla together in a jug and set aside.
4. Sift the flour and the mixed spice into a bowl and make a well in the centre.
5. Pour the egg mixture into the well, followed by the cooled date mixture.
6. Fold in the wet ingredients gently until all of the ingredients are just combined. Take care not to over-mix, or they’ll turn out too dense – the batter should look a little lumpy.
7. Fill each muffin hole about three-quarters full with the mixture. Bake for twenty minutes, or until the muffins have risen, are golden brown in colour, and come away slightly from the sides of the tin.
8. For the topping, put the second lot of sugar, the butter and the milk into a saucepan and stir over medium heat until the sugar has dissolved and the mixture is smooth.
9. Brush the hot sauce over the tops of the muffins (be generous) as soon as you have taken them out of the oven and repeat until you have used up all of the sauce. Leave the muffins in the tin for 15 minutes or so, and then gently loosen them with a knife before lifting out onto a wire rack to cool slightly. These are best served warm with a cuppa.