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    Molasses toffee puddings

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    Molasses toffee puddings

    • Vegetarian
    • Preparation time: 15 minutes, plus cooling
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Makes: 6

    Ingredients

    30g unsalted butter, softened, plus extra for greasing
    125g dried pitted dates
    90ml whole milk
    50g Billington’s unrefined light muscovado sugar
    50g Billington’s unrefined molasses sugar
    1 egg
    ½ tsp Nielsen-Massey vanilla bean paste (or extract)
    100g self-raising flour
    ½ tsp bicarbonate of soda

    TOFFEE SAUCE

    75g Billington’s unrefined light muscovado sugar
    45g unsalted butter
    60g double cream
    1 tbsp Billington’s unrefined molasses sugar
    1 tbsp dark rum (optional) 

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Grease 6 x 150ml bundt tins, or use a muffin tin, dariole moulds, ramekins or mini loaf tins.

    2. Put the dates in a small pan with the milk and gently bring to the boil. Remove from the heat, cover and set aside for 20 minutes, until the dates are soft. Whizz in a small food processor, scraping down the sides, until you have a thick paste.

    3. Transfer the date mixture to a large bowl and whisk in the butter, sugars, egg and vanilla until combined. Sift and fold in the dry ingredients with a pinch of salt, until just incorporated. Divide evenly between your moulds (they should be no more than three-quarters full) and bake for 15-17 minutes, or until well-risen and a skewer inserted into the centre comes out clean.

    4. Meanwhile, make the toffee sauce. Gently heat all the ingredients with a pinch of flaky sea salt in a small pan, stirring to combine. Bubble briskly for 3-4 minutes, until slightly thickened, but still pourable; keep warm. 5 Leave the puddings to cool in the moulds for 5 minutes, then turn out and serve warm with the toffee sauce and spoonfuls of clotted cream or crème fraîche, if liked. 

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    This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue

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