Sticky Toffee Pudding

Ingredients

Pudding

• 8 ounces (225g) medjool dates , pitted
• 1 cup (240ml) boiling water
• 1/3 cup 75g) butter , room temperature
• 2/3 cup (145g) light brown sugar , firmly packed
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 tablespoons molasses
• 1 2/3 cups (200g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Toffee Sauce

• 1/2 cup (120ml) heavy whipping cream
• 1/2 cup (115g) butter
• 3/4 cup (160g) light brown sugar, packed
• 1 pinch salt
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tins or ramekins.
2. Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
3. Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.
4. Sift together the flour, baking powder and salt, and then stir into the batter.
5. Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter and fold in gently to combine.
6. Pour batter into the prepared pan. Bake for about 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
7. While waiting, you can work on the toffee sauce. Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.
8. Serve muffin cakes flat-side up, with warm toffee sauce on top. Spoon toffee sauce over cake and top with a hefty scoop of vanilla icing if desired.