Servings: 4 Individual Servings
Prep Time: 45-60 mins
Ingredients:
- 1 C Dates, pitted and chopped
- 1 tsp Baking Soda
- 1 C Boiling Water
- 1 C AP Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ C Butter, softened
- 1 C Sugar
- 3 Eggs
- 1 tsp Mexican Vanilla
- 1T Sorghum Molasses
Toffee Sauce:
- 1 C Heavy Cream
- ½ C Butter
- 1 C Dark Brown Sugar
- 1 tsp Mexican Vanilla
- ½ C Sorghum Molasses
Instructions:
- Preheat your oven to 350°F and grease four 8 ounce ramekins.
- In a small bowl, combine the chopped dates and boiling water. Let sit for about 15 minutes to soften the dates.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time. Stir in the Mexican vanilla and sorghum molasses.
- Gradually add the flour mixture to the butter and sugar mixture, alternating with the date mixture (including the liquid). Mix until just combined.
- Pour the batter into the greased baking ramekins and smooth the top with a spatula.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce. In a saucepan on medium heat, combine butter, dark brown sugar, Mexican vanilla, and sorghum molasses. Once the sugar has melted, add the heavy cream. Keep stirring until the mixture thickens.
- Remove the pudding from the oven.
- Take a knife and scrape the inside edges of the ramekin to loosen it from the sides. Flip the pudding upside down onto a plate. Tap the bottom so the pudding pops out of the ramekin.
- Drizzle the toffee sauce evenly over the warm pudding, allowing it to ooze down the side and soak into the pudding.
- Serve warm, drizzled with additional toffee sauce.
Go Rogue by serving with vanilla ice cream or whipped cream for added indulgence.
If you’d like Chef Jeff to make this dessert, or any other meal, for you, please contact him at www.TheRogueChefBranson.com