Perfect English Sticky Toffee Pudding

• Vegetarian

• Produce

  • 8 oz Dates, pitted dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 4 tbsp Molasses
  • 4 tbsp Treacle

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/4 cup Brown sugar, firmly packed
  • 4 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Whipping cream

• Liquids

  • 1 1/2 cups Water

Found on rockrecipes.com

Description

Ingredients

• 8 ounces chopped pitted dried dates
• 1½ cups water
• ⅓ cup butter
• 1 cup firmly packed brown sugar
• 2 tsp vanilla extract
• 2 extra large eggs
• 3 tbsp molasses
• 2 tbsp golden syrup (or substitute dark corn syrup)
• 1⅔ cups all purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ cup whipping cream
• ¼ cup butter
• ¼ cup firmly packed brown sugar
• 1 tbsp molasses
• 2 tbsp golden syrup
• 2 tsp vanilla extract

Directions

• 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 muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.
• Serve warm with Toffee Sauce.
• Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.