Mini Sticky Coffee Puddings

Preheat the oven to 180°C, fan-assist, and grease a 24-hole mini muffin tray.

In a large bowl, add the crumbled dates, 1 cup of boiling water and the bicarbonate of soda. Stir and allow the mixture to stand for 5 minutes. *Chef’s Tip: Soaking the dates help them break down and soften!

To the softened dates, add 2 tablespoons of NESCAFÉ Classic Strong granules, 3 tablespoons of margarine, the eggs, 2 tablespoons of sugar and flour to the bowl and whisk until just combined. Divide the batter amongst the mini muffin holes.

Bake for 10 minutes or until golden brown and a toothpick inserted comes out clean.

In a small bowl, whisk 1 tablespoon of coffee granules, 2 tablespoons of margarine, ¾ cup of boiling water, 2 tablespoons of sugar and the cornflour. Microwave for 1 minute, whisking every 20 seconds until the sauce has thickened.

Once the puddings are baked, carefully tip the muffin tray over onto a cooling rack to serve them upside-down.

Serve warm with the coffee sauce and add optional chopped pecan nuts and whipped cream and ENJOY! *Chef’s Tip: Serve the puddings warm to soak in the sauce!