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.