400g White Chocolate
125g Biscoff spread (i used the crunchy one)
130g Mini Marshmallows
75g Fudge pieces (my fudge recipe here)
Grease and line with baking paper a 8" square baking tin.
Place chocolate into mixing bowl and grate 5 sec/speed 8.
Scrape down sides of mixing bowl with spatula, then add butter and melt 3 min/60°C/speed 1.
Scrape down sides of mixing bowl with spatula again and melt for a further 2-4 min/60°C/speed 1, or until chocolate is fully melted.
Add remaining ingredients and mix on reverse speed 1 for 30 secs. Pour into your prepared tin and place into the fridge for 2hrs. Cut into pieces before serving.
200g Dates, pitted
250g Boiling water
1 teaspoon Bi-carb
100g Brown sugar
150g Self raising flour
Preheat oven to 180 degrees. Grease a 12-hole non-stick muffin tin thoroughly.
Place the dates, boiling water and bi-carb into the termomix bowl and leave for 5 minutes to soften.
Add the butter and brown sugar and blend for 15 seconds/sp8 or until the dates are smooth and the mixture is completely combined.
Add the self-raising flour and eggs and process for a further 5-10 seconds or until combined.
Divide the mixture equally between the 12 muffin holes, filling each to ¾ full.
Bake in the oven for 18 minutes or until they spring back when lightly touched in the middle.
Leave in the muffin tray for 10-15 minutes to cool
Note: Serve the sticky date puddings with my warm caramel sauce and a scoop of ice cream or fresh cream.