Directions
Servings: 12
Ingredients
- 5 1/2 oz Dates - chopped
- 1 cup Cold tea
- 1/4 cup Butter unsalted
- 2/3 cup Soft brown sugar - packed
- 1 1/2 tsp Vanilla extract
- 2 ea Eggs
- 2 tbsp Molasses
- 1 1/2 tbsp Golden syrup
- 2 cups All-purpose flour
- 2 tbsp flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
For the toffee sauce
- 1/2 cup Whipping cream
- 1/4 cup Butter
- 1/4 cup Soft brown sugar - packed
- 1 tbsp Molasses
- 2 tbsp Golden syrup
- 2 tsp Vanilla extract
Instructions
- 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
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