Toffee Pudding Delight (Print Version)
# Ingredients:
01 -
1/4 teaspoon salt.
02 -
1 1/2 teaspoons baking powder.
03 -
1 teaspoon baking soda.
04 -
2 teaspoons vanilla extract.
05 -
1/2 cup heavy cream.
06 -
1 tablespoon butter, softened.
07 -
3/4 cup packed light brown sugar.
08 -
2/3 cup packed brown sugar.
09 -
1 2/3 cups plain flour.
10 -
8 ounces medjool dates, no pits.
11 -
1/3 cup room-temp butter.
12 -
2 large eggs, at room temperature.
13 -
1/2 cup butter for sauce.
14 -
1 cup of hot water.
15 -
Pinch of salt.
16 -
2 tablespoons molasses.
17 -
Chopped walnuts (optional).
# Instructions:
01 -
Let the pitted dates soak in warm water for 5 minutes. Blend them, tossing in the baking soda.
02 -
Beat together the butter and sugar until creamy. Stir in eggs, followed by molasses and vanilla. Add dry ingredients until combined.
03 -
Gently fold the pureed dates into the batter.
04 -
Pour batter into greased muffin pans and bake for 18-20 minutes at 350°F.
05 -
Simmer the cream, butter, sugar, and a pinch of salt until thick. Stir in vanilla and pour over the puddings while it's still hot.
# Notes:
01 -
Store for up to 5 days in the fridge.
02 -
Vegan and gluten-free variations are possible.
03 -
Can be kept frozen for up to 3 months.