INGREDIENTS:
Pudding:
1 cup chopped California dates
1 tsp vanilla extract
1 cup all purpose flour
1 tsp baking soda
2 eggs
1 cup butter
3/4 demerara sugar
2 tbsp molasses
1/2 cup of milk
Toffee Sauce:
3/4 cup muscovado sugar
4 tbsp butter
3 tbsp molasses
1 cup heavy whipping cream
DIRECTIONS:
1. Chop 1 cup of California dates into small pieces and put them in a bowl. Pour them into boiling water. Leave the dates for about 30 min until cool. Then mash with a fork. Stir in 1 tsp vanilla.
2. Mix the flour and baking soda together in a bowl. Beat eggs in a separate bowl.
3. Beat butter and demerara sugar together in a large bowl for a few min. Slowly add the eggs, beating well. Beat in molasses.
4. Using a whisk, gently fold in the flour and baking soda. Then add 1/4 cup of milk. Repeat until all the flour mix and all the milk is used. Then stir the soaked dates into the batter.
5. Butter and flour cupcake pans. Preheat oven to 350 degrees. Add batter to cupcake pans and bake for around 25 min.
6. Meanwhile, for the toffee sauce put the muscovado sugar and butter in a saucepan with heavy whipping cream. Bring to the boil over a medium heat, stirring until the sugar has dissolved. Stir in 1 tbsp molasses and turn up the heat slightly until it is a rich toffee color.
7. Remove the puddings from the oven. Serve with the toffee sauce poured over and topped with ice cream. Enjoy!
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