Lately, Eric and I have been inspired by things we ate from abroad. He has been making really good sikil pak that we ate in Mexico. Decided to give this one a go. We ate it at a nice British restaurant called Upstairs at the Grill in in Chester. Weirdly enough, it was American-themed.
Ingredients:
-8 oz pitted medjool dates (225 g) - used a little more because it gets stuck in the blender
-1 cup boiling water (240 ml)
-1/3 cup butter, room temperature (75 g)
-2/3 cup light brown sugar, firmly packed (145 g)
-2 tsp vanilla extract (10 ml)
-2 large eggs, room temperature
-2 TBSP molasses (30 ml)
-1 + 2/3 cups all-purpose flour (200 g)
-1.5 tsp baking powder (6 g)
-1 tsp baking soda (5 g)
-1/4 tsp salt (1.5 g) - accidentally bought salted butter, so omitted
Toffee sauce:
-1/2 cup heavy whipping cream (120 ml)
-1/2 cup butter (115 g)
-3/4 cup light brown sugar, packed (160 g)
-1 pinch salt (omitted due to the salted butter)
-2 tsp vanilla extract (10 ml)
-chopped walnuts (also used pecans)
Directions:
1. Preheat oven 350 degrees
2. Lightly grease 12 cup muffin tin or ramekins
3. Pour boiling water on top of dates. Set aside 5 min. (was a lot longer)
4. Prepare batter: cream butter + brown sugar. Then add one egg at a time, beating after each addition. Then add molasses and vanilla and mix.
5. Sift together flour, baking powder, and salt, then stir into batter (used fine strainer)
6. Pulse date mixture in a food processor, then stir in baking soda. Pour date mixture into batter and gently fold to combine (don't over-mix)
7. Pour batter in pan. Bake for 18-20 min or until toothpick clean. Don't overbake or cake will be dry.
Notes:
Batter was enough for 12 muffins + a ramekin (equivalent to 2 muffins per Eric).
There was too much toffee sauce leftover. May want to try to halve the recipe next time
I liked it a lot, but Eric was tired of eating it too many days in a row. Again, maybe try to halve the recipe?
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