Toffee Pudding

---

Ingredients - The Sponge

8 oz of Date Puree

1 1/2 Cups of Water

1 1/3 Cups of Butter (Room Temperature)

1 Cup of Brown Sugar

2 Teaspoons of Vanilla Extract

2 Large Eggs (Room Temperature)

3 Tablespoons of Molasses

1 1/2 Cups of Flour

1 1/2 Teaspoons of Baking Powder

1 Teaspoon of Baking Soda

---

Ingredients - Toffee Sauce

1/2 Cups of Heavy Cream

1/4 Cups of Butter

1/4 Cups of Brown Sugar

2 Tablespoons of Maple Syrup

2 Tablespoons of Vanilla Extract

---

Directions

For the Pudding
1. Preheat oven to 350F degrees.
2. Mix date puree and water over medium low heat. Turn off from heat after fully blended. Set aside.
3. Cream together butter, brown sugar, and vanilla for 3 minutes.
4. Add eggs one at a time, fully blended after each edition.
5. Add flour and baking powder to this and mix until just combined.
6. Add baking powder to warm date and water puree and add to the butter and flour mixture.
7. Pour into muffin tins lined with paper (or a well greased muffin tin).
8. Bake for 18-20 minutes.

For the Toffee Sauce
1. Combine all ingredients in a pot. Bring to a slow rolling boil for about 2 minutes.

To serve, flip pudding upside down and top with toffee sauce and dried cranberries and chopped walnuts.

---