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Mini Sticky Coffee Puddings

Name: Mini Sticky Coffee Puddings
Prep time: 1020 s
Cook time: 720 s
Total time: 2220 s
Yield: 24
Cuisine: Fusion
Ingredients: 175 grams dates crumbled; 1 tablespoon bicarbonate of soda; 1/3 cup (75 grams) margarine melted; 2 eggs; 3 tablespoons NESCAFÉ Classic Strong; 1/4 cup dark brown sugar; 125 grams Cake Flour; 1 tablespoon cornflour

37'

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These mini sticky coffee puddings are a delightful treat, perfect for any coffee lover. They are rich, moist, and have a wonderful coffee flavor that pairs perfectly with the sticky toffee sauce.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Family Meals

Dessert

Fusion

Ingredients

Servings

- 24 Portions +

Dates, deglet noor

175 grams dates, crumbled

Wheat flour, white, all-purpose, self-rising, enriched

1 tablespoon bicarbonate of soda

Full cream milk

1/3 cup (75 grams) margarine, melted

Egg, Whole, Raw, Fresh

2 eggs

Nescafé Classic Instant Coffee

3 tablespoons NESCAFÉ Classic Strong

Sugars, Brown

1/4 cup dark brown sugar

Cake Flour

125 grams Cake Flour

Butter, Without Salt

1 tablespoon cornflour

Average price

ZAR

Mini Sticky Coffee Puddings

Nutri value

Go to instructions

Instructions

7 Steps

37'

Total

17'

Preparation

12'

Cooking

Waiting

Utensils

Bowl

Step by step

1 of 7

Step 1

Preheat the oven to 180°C, fan-assist, and grease a 24-hole mini muffin tray.

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2 of 7

Step 2

In a large bowl, add the crumbled dates, 1 cup of boiling water and the bicarbonate of soda. Stir and allow the mixture to stand for 5 minutes. *Chef’s Tip: Soaking the dates help them break down and soften!

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3 of 7

Step 3

To the softened dates, add 2 tablespoons of NESCAFÉ Classic Strong granules, 3 tablespoons of margarine, the eggs, 2 tablespoons of sugar and flour to the bowl and whisk until just combined. Divide the batter amongst the mini muffin holes.

Keep handy:

Bowl

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4 of 7

10'

Step 4

Bake for 10 minutes or until golden brown and a toothpick inserted comes out clean.

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5 of 7

Step 5

In a small bowl, whisk 1 tablespoon of coffee granules, 2 tablespoons of margarine, ¾ cup of boiling water, 2 tablespoons of sugar and the cornflour. Microwave for 1 minute, whisking every 20 seconds until the sauce has thickened.

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6 of 7

Step 6

Once the puddings are baked, carefully tip the muffin tray over onto a cooling rack to serve them upside-down.

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7 of 7

Step 7

Serve warm with the coffee sauce and add optional chopped pecan nuts and whipped cream and ENJOY! *Chef’s Tip: Serve the puddings warm to soak in the sauce!

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