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- 185 g of pitted chopped dates
- 300 ml of water
- 1 teaspoon of baking soda
- 70 g butter, melted
- 185 g raw sugar
- 1/4 teaspoon vanilla essence
- 2 lightly beaten eggs
- 185 g of flour with yeast
- 300 g of soft brown sugar
- 1 cup of cream
- 60 g of butter
- 1 Teaspoon vanilla extract
Brush two 6-hole microwave muffin trays with melted butter.
Place dates and water in large bowl, cook over high heat (100%) for 6 minutes. Mash dates with fork until pulpy.
Add baking soda until foamy. Let cool a little, add the butter.
Add sugar and vanilla, mix well.
Add the eggs gradually, whisking well after each addition.
Using a metal spoon, fold the sifted flour. Stir until combined. Be careful not to beat.
Place the mixture in the muffin trays, cook over medium high heat (75%) for 6 minutes. Let stand 3-4 minutes before serving.
Sauce: Combine all ingredients in a microwave safe bowl, cook on high heat (100%) for 5 minutes and 30 seconds, stirring well after each minute.
Quench desserts and serve immediately with hot sauce and cream or ice cream.
- 1 1000 watt microwave
Date Microwave for Sticky Puddings