Sticky Toffee Pudding (Print Version)

# Ingredients:

01 - 8 oz medjool dates, pitted.
02 - 1 cup boiling water.
03 - 1/3 cup butter, room temperature.
04 - 2/3 cup light brown sugar.
05 - 2 teaspoons vanilla extract.
06 - 2 large eggs, room temperature.
07 - 2 tablespoons molasses.
08 - 1 2/3 cups all-purpose flour.
09 - 1 1/2 teaspoons baking powder.
10 - 1 teaspoon baking soda.
11 - 1/4 teaspoon salt.
12 - 1/2 cup heavy cream for sauce.
13 - 1/2 cup butter for sauce.
14 - 3/4 cup brown sugar for sauce.
15 - Pinch salt for sauce.
16 - 2 teaspoons vanilla for sauce.

# Instructions:

01 - Heat oven to 350°F. Grease 12-cup muffin tin. Soak dates in boiling water 5 minutes.
02 - Cream butter and sugar, add eggs, molasses and vanilla. Mix in sifted dry ingredients.
03 - Blend date mixture with baking soda, fold into batter.
04 - Pour into muffin tin, bake 18-20 minutes until just done.
05 - Simmer cream, butter, sugar and salt 7-10 minutes until thickened. Add vanilla.
06 - Pour warm sauce over cakes, optional walnut garnish.

# Notes:

01 - Can make up to 5 days ahead.
02 - Freezes up to 3 months.
03 - Can be made vegan or gluten-free.

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