Moist Toffee Pudding (Print Version)

# Ingredients:

01 - About 8 oz. of soft medjool dates, no pits.
02 - 1 cup of hot water, just off the boil.
03 - Room-temp butter, 1/3 cup.
04 - Packed light brown sugar, 2/3 cup.
05 - 2 teaspoons of vanilla flavoring.
06 - 2 big eggs, also at room temperature.
07 - 2 spoonfuls of molasses.
08 - 1 2/3 cups of plain flour.
09 - 1 1/2 teaspoons of baking powder.
10 - 1 teaspoon baking soda.
11 - A small pinch (1/4 tsp) of salt.
12 - Half a cup of heavy cream.
13 - 1/2 cup of butter.
14 - Light brown sugar, about 3/4 cup.
15 - Tiny pinch of salt.
16 - 2 teaspoons of vanilla extract.
17 - Chopped walnuts, totally optional.

# Instructions:

01 - Soak the pitted dates in super hot water for 5 minutes. Blend together with baking soda in a processor.
02 - Whip butter with sugar till airy. Stir in eggs, molasses, and vanilla. Slowly fold in sifted dry ingredients.
03 - Fold the creamy date paste into batter without overmixing.
04 - Spoon into a buttered muffin pan. Cook them in the oven at 350°F for 18–20 mins.
05 - Heat cream, butter, sugar, and a pinch of salt together till it thickens. Stir in vanilla and drizzle over cakes before serving.

# Notes:

01 - Good to make ahead; keeps fresh up to 5 days.
02 - Simple to adjust for vegan or gluten-free diets.
03 - Freezes perfectly for 3 months or so.

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