In the next instalment of Tamsin Robinson’s lockdown desserts, our resident Cordon-bleu pastry chef shares her recipe of sticky toffee muffins. All the ingredients can be found in the local food stores of the area.
‘I’ve adapted the classic pud into a slightly lighter, muffin form that’s a little more fitting as we move into Spring,’ says Robinson. ‘I recommend making the sauce in advance (it can be kept in the fridge for 2-3 days) as it’s easier to handle when chilled.’
‘You can use it straight away if you are not able to make it in advance though. The recipe can also be made with gluten-free flour, but will need an extra 4-6 mins in the oven.’
For 12 muffins
Sticky Toffee Sauce
100ml double cream
60g salted butter
60g dark brown sugar
200g pitted (ideally Medjool) dates
100ml boiling water
1 tsp vanilla extract
160g dark brown sugar
200g self-raising flour (or 200g plain flour plus 2 tsp baking powder)
1 tsp bicarbonate of soda
Pinch of salt
1 tbsp vegetable oil
First make the sauce (at least 2 hours in advance, if possible): Heat the cream, butter and sugar in a saucepan until everything has combined into a smooth sauce. Pour into a bowl and leave to chill in the fridge until needed later.
Preheat the oven to 175C fan, and line a 12-hole muffin tray with muffin cases.
Chop up the dates as fine as possible (I use kitchen scissors) and place in a large bowl with the boiling water.
Leave to soak for 2 mins, then mash well with a fork.
Add in all the other ingredients, and stir until everything is well combined.
Spoon 1 tbsp muffin batter into each muffin case. Then spoon over 1 teaspoon of the Sticky Toffee Sauce.
Divide the remaining batter between the 12 cases, covering the sauce as best as you can.
Bake on the middle shelf for 15-17 mins.
Leave to cool on a wire rack, and spoon extra sauce on top before serving.
Hungry for more? Check out Tamsin Robinson’s vanilla scone recipe.
Can you support us?
As a not-for-profit media organisation using journalism to strengthen communities, we have not put our digital content behind a paywall or membership scheme as we think the benefits of an independent, local publication should be available to everyone living in our area.
We are powered by members. Hundreds of members have already joined. Become a member today from as little as £3 to support impact journalism and the local community.