STICKY TOFFEE PUDDING

Recipe yield: 12 puddings

INGREDIENTS:

• Dried pitted dates - 226g  (1 cup)
• Boiling water - 250ml (1 cup) 
• TSA Baking soda - 5g (1 tsp)
• Melted butter - 10g (2 tbsp)
• Brown sugar - 200g (1 cup)
• TSA Vanilla Flavour - 5ml (1 tsp)
• Egg - 2 
• TSA Molasses - 45ml (3 tbsp)
• TSA T55 All Purpose baking flour- 204 g (1 ½  cups)
• TSA Aluminium free baking powder - 4g (1 ½  tsp)
• Salt - 1/2 tsp

Toffee Sauce

• Heavy cream - 75ml (½  cup) 
• Brown sugar - 100g (½  cup) 
• Butter - 57g (¼  cup)
• TSA Molasses - 45ml ( 3 tbsp)
•  TSA Vanilla Flavour - 5ml (1 tsp) 

PROCEDURE:

1.  Soak the pitted dates in the boiling water and baking soda for 15 minutes. 
2. Puree the dates including the water in a blender until smooth with some small chunks remaining.
3. Preheat the oven to 180 C and grease the muffin tray.
4. In a medium bowl, mix together the flour, baking powder and salt and set aside.
5. In a large bowl, whisk together the pureed dates, butter, brown sugar, vanilla, eggs, and molasses until smooth.
6. Stir in the flour mixture until just combined. Divide the batter evenly into the prepared muffin pan.
7. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
8. For the toffee sauce, heat the heavy cream, brown sugar, butter, molasses in a saucepan over medium heat. Cook until the sauce thickens a bit, about 5 minutes.Then add the vanilla flavour to it and give it a mix.
9. Serve the warm toffee sauce over warm pudding cakes.