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Molasses toffee puddings
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This sticky British classic is intensified by dark, complex pure molasses sugar. A splash of dark rum, another product of sugar cane, makes the sauce a truly grown-up affair.
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
1⁄2 tsp Nielsen-Massey vanilla bean paste (or extract)
100g self-raising our
1⁄2 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 (we used Nordic Ware mini heritage bundt tin; £39 from waitrosekitchen.com), 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.
Typical values per serving: