Toffee Pudding (Print Version)

# Ingredients:

01 - 1/3 cup room temp butter.
02 - Pinch of salt.
03 - 8 ounces of pitted medjool dates.
04 - 1 2/3 cups plain flour.
05 - 2 large eggs at room temperature.
06 - 1 teaspoon baking soda.
07 - 2 teaspoons of vanilla.
08 - 2 tablespoons of molasses.
09 - 1 cup of hot water.
10 - 3/4 cup packed light brown sugar.
11 - 2/3 cup of light brown sugar, packed tight.
12 - 1/4 teaspoon salt.
13 - 1 1/2 teaspoons baking powder.
14 - 1/2 cup of heavy cream.
15 - 1/2 cup of butter.
16 - Optional chopped walnuts.

# Instructions:

01 - Pop the dates in hot water for a quick 5-minute soak. Toss them in a processor, add soda, and blitz till smooth.
02 - Beat butter with sugar to make it creamy. Stir in the eggs, molasses, and vanilla. Slowly blend in the sifted dry stuff.
03 - Carefully fold the blended dates into the batter without overmixing.
04 - Spoon the mixture into a greased muffin tray. Let them bake at 350°F for around 18–20 minutes.
05 - Heat cream, butter, sugar, and salt till it thickens up. Stir in vanilla, and pour the warm mix over the puddings to serve.

# Notes:

01 - Store in the fridge for up to 5 days.
02 - Easily adjustable to be vegan or gluten-free.
03 - Keeps in the freezer for up to 3 months.

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