Mini Date Cakes With Creamy Topping - cooking recipe

Ingredients

2 oz finely chopped pecans
7 oz pitted dried dates, chopped
1 tsp baking soda
1 cup brown sugar
11 tbsp butter, chopped
2 None large eggs
1 cup self-rising flour
1 tsp mixed spices
3/4 cup heavy cream
None None vanilla ice-cream, to serve

Preparation

Preheat oven to 350\u00b0F. Grease a 6-cup muffin pan. Line bases with rounds of parchment paper. Sprinkle with pecans.
Add dates and 3/4 cup of water to a small saucepan and bring to a boil. Remove from heat, then stir in baking soda. Let stand 5 mins.
Process date mixture with half the brown sugar and 1/3 of the butter until smooth. Add eggs, flour and mixed spices and process until combined. Pour mixture into prepared pan over pecans. Bake 30 mins or until a skewer comes out clean. Cool in pan 5 mins, then transfer to a wire rack to cool.
Meanwhile, for the topping, heat cream, remaining sugar and remaining butter in a small saucepan over low heat. Bring to a boil. Simmer for 5 mins, until thickened. Serve with topping and ice-cream.