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:
- Soak the pitted dates in the boiling water and baking soda for 15 minutes.
- Puree the dates including the water in a blender until smooth with some small chunks remaining.
- Preheat the oven to 180 C and grease the muffin tray.
- In a medium bowl, mix together the flour, baking powder and salt and set aside.
- In a large bowl, whisk together the pureed dates, butter, brown sugar, vanilla, eggs, and molasses until smooth.
- Stir in the flour mixture until just combined. Divide the batter evenly into the prepared muffin pan.
- Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
- 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.
- Serve the warm toffee sauce over warm pudding cakes.