If you remember I’ve already baked sticky date pudding but in a form of a tart. We loved this tart very much and I really had an intention to make it again but these «repetitions» are always postponed as far as the must-do-list is far more longer and is constantly growing. Besides I had a new madeleine pan which was lying unused for already a month or even more.
The moment I found this recipe I headed off to the kitchen and in ten minutes the dough was cooling in a refrigerator. As the dough has to cool for minimun four hours I intended to bake it in the morning, but when my boyfriend started to look for something sweet all over the place and finally opened a pack of savoyardi I thought that nothing bad will happen if I make them after only two hours rest.
Probably next time I have strength to withstand till the morning but this time I was more than satisfied both with taste and texture. And dipping them in toffee sauce makes these madeleines just perfetc!
Sticky Date Madeleines with Toffee Sauce
Recipe saurce: Raspberry Cupcakes
- 120 g butter
- 100 g dates chopped
- 3 eggs
- 120 g brown sugar
- 175 g flour
- 1 tsp baking powder
- pinch of salt
For the sauce:
- 100 ml heavy cream
- 25 g butter
- 100 g brown sugar
- 1 tsp vanilla extract
With an electric mixer whisk eggs, sugar, salt for about 4-5 minutes until the mixture triples in volume.
Sift over flour and baking powder and fold in to combine. Gradually pour in butter and afterwards fold in dates.
Cover the bowl with a plastic wrap and refrigerate for minimum four hours or overnight.
Preheat oven to 180°C. Butter madeleine pan. Spoon the batter into the madeleine holes filling them up to 3/4 full and bake for about 8-10 minutes.
For the sauce combine all ingredients and heat till sugar melts and the sauce thickens. Serve with madeleines.
Makes: 22 madeleines