4.6
(5)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 160°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with butter. Line the bases with non-stick baking paper.
Step 2
Combine the dates, water and tea bag in a saucepan over medium heat. Bring to the boil. Add bicarbonate of soda and set aside for 10 minutes to cool. Remove the tea bag.
Step 3
Beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in combined flours, alternating with date mixture. Pour among moulds. Place on a baking tray and bake for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool. Turn onto serving plates.
Step 4
Meanwhile, line a baking tray with nonstick baking paper. Place almonds on tray. Place white sugar and water in a saucepan over low heat and stir for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down side of pan with a brush dipped in water, for 5-7 minutes. Pour over almonds. Set aside to cool. Break into shards.
Step 5
Top puddings with custard and toffee shards. Serve with raspberries and mint.
Your folders
taste.com.au
4.8
(21)
40 minutes
Your folders
sophiaskitchen.blog
5.0
(4)
25 minutes
Your folders
bonappetit.com
4.6
(18)
Your folders
bestrecipes.com.au
4.9
(23)
50 minutes
Your folders
itsnotcomplicatedrecipes.com
5.0
(19)
35 minutes
Your folders
cooking.nytimes.com
4.0
(180)
Your folders
taste.com.au
4.8
(67)
35 minutes
Your folders
thegreatbritishbakeoff.co.uk
Your folders
bakeplaysmile.com
5.0
(20)
20 minutes
Your folders
delicious.com.au
Your folders
food52.com
4.6
(5)
Your folders
scientificallysweet.com
5.0
(3)
34 minutes
Your folders
allrecipes.com
1 hours
Your folders
bellyfull.net
5.0
(3)
18 minutes
Your folders
bbc.co.uk
4.6
(27)
1 hours
Your folders
foodandwine.com
5.0
(903)
Your folders
foodnetwork.com
4.7
(16)
1 hours, 15 minutes
Your folders
cooking.nytimes.com
5.0
(680)
Your folders
foodnetwork.com
5.0
(18)
10 minutes