Name: Our Air Fryer Date White Choc Puddings with Toffee Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 ½ cups coarsely chopped pitted dates (225g); 1 tsp bicarbonate of soda; 80g unsalted butter, chopped, at room temperature; 1/3 cup firmly packed dark brown sugar; 2 eggs; 2/3 cup self-raising flour; ½ cup plain flour; 6 frozen White Chocolate Balls (see Tip); TOFFEE SAUCE; 300ml tub thickened cream; 80g unsalted butter, chopped; ¾ cup firmly packed dark brown sugar

TIP: We used Lindt Lindor Chocolate Balls in this recipe, these can be replaced with salted caramel balls. Freeze chocolate balls for at least an hour until frozen. If needed, reheat sauce in the microwave until warm.

Ingredients

1 ½ cups coarsely chopped pitted dates (225g)

1 tsp bicarbonate of soda

80g unsalted butter, chopped, at room temperature

1/3 cup firmly packed dark brown sugar

2 eggs

2/3 cup self-raising flour

½ cup plain flour

6 frozen White Chocolate Balls (see Tip)

TOFFEE SAUCE

300ml tub thickened cream

80g unsalted butter, chopped

¾ cup firmly packed dark brown sugar

Method

Step 1

Grease six ovenproof teacups (1-cup capacity).

Step 2

To make toffee sauce, combine all ingredients in a small saucepan. Cook, stirring over medium heat until sugar is dissolved. Bring to a gentle boil. Cook for about 5 minutes until slightly thickened. Set aside.

Step 3

Combine dates and 1 cup boiling water in a medium saucepan. Bring to boil. Remove from heat. Stir in soda. Stand for 5 minutes. Mash with a fork.

Step 4

Meanwhile, beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Fold in sifted flours and date mixture in two batches. Spoon evenly into prepared teacups. Gently push a frozen chocolate ball into the middle of each one.

Step 5

Pull out pan and basket from a 7-litre air fryer. Place teacups in basket. Slide pan and basket back into air fryer. Set temperature 150C. Set timer and cook 15 minutes. Pour 1 tablespoon sauce over each pudding. Set timer and cook a further 5 to 10 minutes until puddings are firm to touch.

Step 6

Serve puddings with ice-cream and drizzled over remaining warm sauce.

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Ingredients

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