2 tablespoons golden syrup (or corn syrup)
1 1/2 cups all purpose flour (gluten-free for gluten-free)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the toffee sauce:
1/2 cup heavy/whipping cream
1/2 cup brown sugar
1/4 cup butter
1 tablespoon molasses
2 tablespoons golden syrup (or corn syrup)
1 teaspoon vanilla extract (optional)
directions
For the date pudding:
Soak the dates in the just boiled water along with the baking soda for 15 minutes before pureeing in a food processor (along with the soaking water).
Mix the pureed dates, butter, brown sugar, vanilla, eggs, molasses and golden syrup.
Mix the flour, baking powder and salt before mixing into the wet ingredients.
Pour the batter into a greased baking pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 15-20 minutes for a muffin pan,to about 30-40 minutes for a cake pan.
Enjoy while still warm from the oven topped with the toffee sauce!
For the toffee sauce:
Heat everything in a saucepan over medium heat and cook until smooth and the sauce thickens a bit, about 5 minutes.
Option: Replace the dates with prunes!
Tip: Make the toffee sauce a day ahead and simply warm it before using.
Nutrition Facts: Calories 403, Fat 18g (Saturated 11g, Trans 0.3g), Cholesterol 86mg, Sodium 281mg, Carbs 58g (Fiber 1g, Sugars 39g), Protein 3g
