Date muffin, tangerine marmalade and Chantilly cream


To be honest, we decided to ignore the food blogging Christmas madness. We don’t really bake at Christmas, we just enjoy all the goodies our grandmas and mums made. Because you know what? Theirs taste the best. But of course, sometimes we do feel like eating something sweet.

This is basically a twist on English sticky toffee pudding, which is outrageously good, but also has approximately 1 million calories. Instead of eggs Jan used chickpea flour (we don’t eat eggs at the moment). Make sure to buy really good dates.

For 4 portions

50 g brown sugar
100 g plain flour
½ tsp baking soda
½ tsp baking powder
175 ml half-fat milk
1 tsp chickpea flour (or one egg)
little bit of vanilla
30 g dissolved butter
100 g big pitted dates
pinch of sea salt

For the marmalade:

50 g brown sugar
30 g locust honey
150 g peeled tangerines (without the white parts)
10 g butter
pinch of sea salt
skin of one tangerine

For Chantilly cream:

200 ml whipping cream
1 lžíci caster sugar
pinch of vanilla seeds

Peel the dates and bring to boil with milk, sugar, vanilla and butter. Cover and let it absorb the liquid for 10 minutes. Blend with a hand mixer to consistency of a paste: it doesn’t have to be super smooth.

Mix the dry ingredients together and add to the date paste. Spray the muffin moulds with oil, fill with the dough and bake in the oven at 180C 20 to 25 minutes. When they’re ready, let them rest for a while.


In the meantime, prepare the marmalade. Dissolve sugar with honey until it’s united. Add salt and tangerines and let it simmer. Blend it with a hand mixer after about 10 minutes. Add the grated tangerine skin and finally, whisk in the butter. The marmalade should be pretty thick and strong. If you like, you can dilute it with juice or cream.


Whip the cream with sugar and vanilla. Put everything on the plate and decorate with some fresh mint leaves. Enjoy!