Perfect Sticky Toffee Date Pudding

By RoketJSquerl

Makes about 18 little puddings when baked in muffin tins. These also freeze quite well and can be thawed and reheatd in the microwave before serving.

Ingredients

• To a small saucepan add:
• 8 ounces chopped pitted dried dates
• 1 1/2 cups water
• Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
• Cream together:
• 1/3 cup butter
• 1 cup firmly packed brown sugar
• 2 tsp vanilla extract
• Beat in, one at a time, beating well after each addition:
• 2 extra large eggs
• Add in and beat well:
• 3 tbsp molasses
• 2 tbsp golden syrup (or substitute dark corn syrup)
• Sift together:
• 1 2/3 cups all purpose flour
• 1 1/2 tsp baking powder
• Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
• Puree the date mixture in a food processor or blender before mixing in
• 1 tsp baking soda
• Add this hot mixture immediately to the batter and mix until smooth.
• Pour batter into well greased and floured muffin tins and bake for about 18 - 20 minutes at 350 degrees F until the center is just firm. Serve warm with Toffee Sauce.
• Toffee Sauce:
• 1/2 cup whipping cream
• 1/4 cup butter
• 1/4 cup firmly packed brown sugar
• 1 tbsp molasses
• 2 tbsp golden syrup
• 2 tsp vanilla extract

Details

Adapted from rockrecipes.blogspot.com

Preparation

Step 1

Bring to a slow rolling boil for about 2 min before serving over the baked puddings.