Recipe courtesy of Dairygold and Lilly Higgins.
Ingredients
Serves: 4
- 120g dates, pitted and chopped
- 1 tsp bread soda
- 250ml water
- 75g Dairygold butter
- 150g pumpkin puree
- 185g Self Raising Flour
- 100g brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 eggs, lightly whisked
Maple Salted Caramel Sauce:
- 140g brown sugar
- 2 tbsp maple syrup
- 75g butter
- 185ml cream
Method
- Preheat the oven to 180C. Line a muffin tray with 8-12 paper cases (depending on size)
- Put the dates and 250ml water into a pan. Bring to the boil, remove from the heat and stir in the bread soda, this will foam up but just keep stirring to combine.
- Add the butter and stir until melted. Fold in the pumpkin puree.
- Sift the flour into a bowl. Stir In the sugar and spices. Make a well in the center, add the pumpkin date mixture and eggs. Combine well.
- Divide the batter amongst the cake cases. Bake for 20 minutes until a skewer comes out clean.
- To make the sauce; Put the maple syrup, cream, butter and sugar into a medium saucepan over a low heat. Add a pinch of salt if you want it salted.
- Stir for five minutes until the sugar dissolves. Now increase the heat and bring to the boil. 8. Reduce the heat and simmer for two minutes.
- To serve, remove the paper cases and pierce the warm cakes a few times with a skewer, pour over the sauce and serve with cold whipped cream.
Recipe courtesy of Dairygold and Lilly Higgins.
