Sticky toffee pudding with fresh cherries and butterscotch

By Charlotte Langley
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  • 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


  1. Preheat BBQ on Half to 350 F and grease muffin tins.
  2. Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes.
  3. In a large bowl, cream butter brown sugar and vanilla.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the molasses and beat well.
  6. Sift together flour and baking powder.
  7. Add the dry ingredients to the creamed mixture in three additions and mix until smooth.
  8. Puree the date mixture in a food processor or blender. Stir in the baking soda then add to the batter.
  9. 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
  10. 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.)
  11. Serve warm with toffee sauce drizzled over and garnished with fresh cherries.

Toffee sauce:

  1. 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!
  2. Keep aside to pour over warm.

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