Sticky toffee pudding with fresh cherries and butterscotch
Ingredients
- 227 grams chopped pitted dried dates (15-20 pitted dates)
- 1-1/2 cups water
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- 2 teaspoons vanilla extract
- 2 extra large eggs
- 5 tablespoons fancy molasses
- 1-2/3 cups flour
- 1-1/2 teaspoon baking powder
- 1 teaspoon baking soda
Toffee sauce:
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
Directions
- Preheat BBQ on Half to 350 F and grease muffin tins.
- Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes.
- In a large bowl, cream butter brown sugar and vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Add the molasses and beat well.
- Sift together flour and baking powder.
- Add the dry ingredients to the creamed mixture in three additions and mix until smooth.
- Puree the date mixture in a food processor or blender. Stir in the baking soda then add to the batter.
- Spoon batter into well-greased muffin tins and bake on the BBQ for about 18 – 20 minutes at 350 F until the center is just firm. It may take a little longer if your bbq is opened and closed a few times
- Let cool slightly before removing from cast iron pan. These have a delicate crumb so remove it carefully. (Don’t worry if the bottoms look a little messy. Once they’re coated in toffee sauce they’ll look lovely.)
- Serve warm with toffee sauce drizzled over and garnished with fresh cherries.
Toffee sauce:
- Place all in a pot and melt together until combined over medium heat for approximately ten minutes, add a pinch of salt and ready to go!
- Keep aside to pour over warm.
