Sticky Toffee Pudding

I originally had this at The Mesa Grill with Audrey in Vegas.  It is sooooo delicious.  This recipe has more of a molasses-y flavor, but it was still delish and EASY to make!  Enjoy!

Sticky Toffee Pudding

To a small saucepan add: Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.

8 ounces chopped pitted dried dates

1 1/2 cups water

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Cream together:

1/3 cup butter

1 cup firmly packed brown sugar

2 tsp vanilla extract

Beat in, one at a time, beating well after each addition:

2 extra large eggs

Add in and beat well:

3 tbsp molasses

2 tbsp golden syrup (or substitute dark corn syrup)

Sift together: Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.

1 2/3 cups all purpose flour

1 1/2 tsp baking powder

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Puree the date mixture in a food processor or blender before mixing in following. Add this hot mixture immediately to the batter and mix until smooth.

1 tsp baking soda

Pour batter into well greased and floured muffin tins and bake for about 18 - 20 minutes at 350’F until the center is just firm. Serve warm with Toffee Sauce.

Toffee Sauce

1/2 cup whipping cream

1/4 cup butter

1/4 cup firmly packed brown sugar

1 tbsp molasses

2 tbsp golden syrup

2 tsp vanilla extract

Bring to a slow rolling boil for about 2 min before serving over the baked puddings.

I found the recipe here:  http://rockrecipes.blogspot.com/2011/06/perfect-sticky-toffee-pudding.html