Pudding

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8 ounces medjool dates, pitted (225 g)

1 cup boiling water (240 ml)

⅓ cup unsalted butter, room temperature (75 g)

⅔ cup light brown sugar, firmly packed (145 g)

2 teaspoons vanilla extract (10 ml)

2 large eggs, room temperature

2 Tablespoons molasses (30 ml)

1 ⅔ cups all-purpose flour (200 g)

1 ½ teaspoons baking powder (6 g)

1 teaspoon baking soda (5 g)

¼ teaspoon salt (1.5 g)

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Toffee Sauce

½ cup heavy whipping cream (120 ml)

½ cup butter (115 g)

¾ cup light brown sugar, packed (160 g)

1 Pinch salt

2 tsp vanilla extract (10 ml)

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Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.

2. Add the dates to the bowl of a food processor or blender and pour boiling water on top. Set aside for 5 minutes.

3. Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.

4. Sift together the flour, baking powder and salt, and then stir into the batter.

5. Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).

6. Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).

7. Serve muffin cakes flat-side up, with warm toffee sauce on top.

8. Toffee Sauce: Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.

9. Spoon toffee sauce over cake. Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.