Sticky Toffee Pudding

1 1/2 cups water
8 oz. pitted dates, chopped
1/3 cup butter
1 cup firmly packed brown sugar
2 tsp. vanilla
2 extra large eggs
3 tbsps. molasses
2 tbsp. corn syrup
1 2/3 cup flour
1 1/2 tsp. baking powder
1 tsp. baking soda

In small sauce pan add the chopped dates and water.  Bring to a boil and simmer over low heat for a couple of minutes.  Let stand while preparing the rest of the batter.  Cream butter, brown sugar and vanilla together.  Then beat in eggs one at a time, beating well after each addition.  Add the molasses and corn syrup.  Sift the flour and baking powder together.  Then add a third of this mixture at a time to the creamed mixture.  Puree the date mixture and add the 1 tsp. of baking soda.  Stir this hot mix into the batter and blend until smooth.  Pour into greased and floured muffin tins and bake at 350 degrees 18-20 minutes or until the center is just firm.  Serve with warm toffee sauce.   These also freeze well.

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