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Molasses toffee puddings
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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
½ tsp Nielsen-Massey vanilla bean paste (or extract)
100g self-raising flour
½ tsp bicarbonate of soda
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)
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.
This recipe first appeared in the Harvest section of Waitrose Food, October 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in October 2016.