• Add the dates and the cold tea to a small saucepan and bring to the boil. Reduce heat and simmer for a few minutes. Set aside.
• Cream together the butter, sugar nd vanilla until light and fluffy. Add the eggs, one at a time and beat well after each addition.
• Add the molasses and golden syrup and beat well.
• Sieve the flour and baking powder together.
• Add the flour mixture to the creamed butter mixture one third at a time, mixing until completely smooth between additions.
• Puree the date mixture in a food processor then add in the baking soda.
• Pour the date and tea mixture into the batter and stir until smooth.
• Pour the batter into 12 well greased and floured muffin tins and bake for 18 to 20 minutes at 350ºF until the center is just firm.
• Serve warm with the toffee sauce.

For the toffee sauce

• Bring all the ingredients to a slow rolling boil for about 2 minutes. Remove from heat and serve over the puddings