For the recipe Sticky Toffee Duffins
|150 g||Dates (5oz of Pitted soft dates, chopped)|
|115 g||Lightly Salted Butter (4oz, softened)|
|75 g||Dark Brown Sugar (3oz)|
|10 g||Dr. Oetker Madagascan Vanilla Paste (2 tsp)|
|340 g||Plain Flour (11 ½ oz)|
|2||Dr. Oetker Baking Powder Sachets (x2 sachets, 10g/2 tsp)|
|225 ml||Whole Milk (8fl.oz)|
|140 g||Dr. Oetker Surprise Inside Cupcake Centres Salted Caramel (x1 pouch)|
|1||Large Egg Beaten|
|150 g||Caster Sugar (5oz)|
|115 g||Lightly Salted Butter (4oz, melted)|
Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Lightly grease a 12 cup muffin tin. Put the dates in a saucepan with 150ml (1/4pt) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft and pulpy. Remove from the heat and beat well until smooth. Leave to cool.
Put the butter and sugar in a bowl and whisk together until light and creamy. Stir in the cold date mixture and whisk in the egg and Vanilla Paste.
Sift the flour and Baking Powder on top, and mix together, gradually add all the milk to make a smooth, thick batter.
Divide the mixture between the muffin tins – the tins should be quite full - smooth the tops and bake in the oven for 25-30 minutes until risen to a dome and just firm to the touch.
Cool for 5 minutes in the tin then turn onto a wire rack and carefully inject each one generously through the side with the Surprise Inside Cupcake Centres Salted Caramel, making sure the nozzle is inserted fully into the centre of the duffins.
To decorate, while the muffins are still warm, put the sugar on a plate. Working on one muffin at a time, brush all over with melted butter and roll in the sugar to coat. Put back on the wire rack. Your duffins are now ready to serve warm or allow to cool completely.
These delicious half muffin/half doughnuts are best eaten on the same day as baking for maximum freshness. They freeze well too.
For a very smooth texture, blitz the cold date mixture in a blender or food processor before using.
|Per Serving||Per 100 g / ml|