Sticky Toffee Pudding (Print Version)
# Ingredients:
01 -
8 ounces medjool dates, pitted.
02 -
1 cup boiling water.
03 -
1/3 cup butter, room temperature.
04 -
2/3 cup light brown sugar, packed.
05 -
2 teaspoons vanilla extract.
06 -
2 large eggs, room temperature.
07 -
2 tablespoons molasses.
08 -
1 2/3 cups all-purpose flour.
09 -
1 1/2 teaspoons baking powder.
10 -
1 teaspoon baking soda.
11 -
1/4 teaspoon salt.
12 -
1/2 cup heavy cream.
13 -
1/2 cup butter.
14 -
3/4 cup light brown sugar.
15 -
Pinch salt.
16 -
2 teaspoons vanilla extract.
17 -
Chopped walnuts (optional).
# Instructions:
01 -
Soak pitted dates in boiling water for 5 minutes. Process in food processor with baking soda.
02 -
Cream butter and sugar. Add eggs, molasses, vanilla. Mix in sifted dry ingredients.
03 -
Fold processed date mixture into batter gently.
04 -
Pour into greased muffin tin. Bake at 350°F for 18-20 minutes.
05 -
Cook cream, butter, sugar and salt until thickened. Add vanilla. Serve warm over cakes.
# Notes:
01 -
Can make up to 5 days ahead.
02 -
Can be made gluten-free or vegan.
03 -
Freezes well for up to 3 months.