Sticky Toffee Pudding (Print Version)

# Ingredients:

01 - 1/3 cup soft butter.
02 - 8 ounces dates, pits removed.
03 - 1 teaspoon baking soda.
04 - 1 1/2 teaspoons baking powder.
05 - 1/4 teaspoon table salt.
06 - 1 cup water, freshly boiled.
07 - 2 teaspoons vanilla flavoring.
08 - 2 eggs, at room temp.
09 - 2 tablespoons dark molasses.
10 - 2/3 cup packed light brown sugar.
11 - 1 2/3 cups plain flour.
12 - 1/2 cup heavy cream (double cream).
13 - 1/2 cup butter, for sauce.
14 - A pinch of salt for sauce.
15 - 3/4 cup packed light brown sugar for sauce.
16 - Optional: chopped walnuts.

# Instructions:

01 - Leave dates to soak in hot water for 5 minutes. Blend them with baking soda in a food processor.
02 - Beat butter with sugar until smooth. Add one egg at a time, along with molasses and vanilla. Stir in dry ingredients that have been sifted.
03 - Gently mix the date blend into your batter.
04 - Grease a muffin pan and spoon the batter in. Bake at 350°F for roughly 18-20 minutes.
05 - Warm butter, cream, sugar, and a dash of salt in a pan until thick. Stir in vanilla. Drizzle over warm cakes.

# Notes:

01 - Store up to 5 days in advance.
02 - Swap ingredients for vegan or gluten-free options.
03 - Can be frozen for 3 months.

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