Sticky Toffee Pudding

 

For the pudding

8 ounces chopped pitted dried dates

1 1/2 cups water

1/3 cup butter

1 cup firmly packed brown sugar

2 tsp vanilla extract

2 extra large eggs

3 tbsp molasses

2 tbsp golden syrup or honey

1 2/3 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

 

Add the dates and water to a small saucepan. 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 the butter brown sugar and vanilla. Add the eggs, one at a time, beating well after each addition. Add the molasses and golden syrup and beat well.

 

Sift together the flour and 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 the baking soda. Add this hot mixture immediately to the batter and mix until smooth.

 

Pour batter into well-greased and floured regular-sized muffin tins or ramekins and bake for about 18 – 20 minutes at 350° F until the centre is just firm. Serve warm with Toffee Sauce.

 

For the 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 or honey

2 tsp vanilla extract

 

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