Ingredients

Stage 1: Dates

1.2L Boiling water

20g Bicarbonate of soda

900g Medjool dates, pitted and chopped

Stage 2: Cake

3kg AM Sticky Date Pudding 10kg MB 50036341

600g Whole eggs (approx. 12), beaten

300ml Canola oil

Stage 3: Sauce

2kg AP Filling Caramel 5kg 50106374

800g Thickened cream

400g Unsalted butter, cubed

Method

1. Stage 1 – Dates: Stir bicarb into boiling water, then add dates. Soak 20min, mash to a rough paste. Cool to room temperature.
2. Preheat oven to 165°C fan. Grease and line 50 x 150ml mini loaf tins or muffin tins.
3. Stage 2 – Cake: Paddle AM Sticky Date Pudding Mix, eggs and oil – 1st speed 1min, scrape down. Fold in cooled date paste 30sec on 1st speed.
4. Deposit 110g per tin. Bake 35min until a skewer comes out with just a few moist crumbs.
5. Stage 3 – Sauce: AP Filling Caramel, cream and butter in a saucepan. Stir over medium heat until dissolved, simmer 4-5min. Remove from heat.
6. While warm in tins, skewer multiple holes over each cake. Spoon 30g toffee sauce over each and soak 5min before unmoulding.
7. Turn out base-side up. Spoon 30g more toffee sauce over each for a glossy glaze and serve.