When I think of Christmas time in my childhood home, I recall Turkey with stuffing, mashed potatoes and lots of gravy. It was always followed by a steamed pudding we called Sticky Toffee Pudding. Always served with lots of caramel sauce and topped off with ice cream or home made whipped cream. It’s a tradition that I have continued with my kids. It’s not a fancy dessert, but It does hit the spot when served with an after dinner cup of tea. Serve with Caramel sauce.
|1.5 cup||Boiling water for dates|
|1 cup||Chopped dates|
|1 1/3 cups||White all purpose flour|
|1 tsp||Baking powder|
|1 tsp||Baking Soda|
|2 tbsp||Fancy dark Molasses|
|¾ cup||Dark brown sugar|
|2||Large eggs, at room temp|
|1 tsp||Vanilla extract|
- Preheat oven to 350 f. Butter and dust in flour 12 small or 10 medium ramekins
- In a small bowl, combine the boiling water with the roughly chopped dates. Sprinkle with baking soda. Allow this to steep for 15 minutes to soften the dates.
- Cream together the butter and sugar until fluffy.
- Beat in eggs, one at a time, followed by molasses, vanilla then the date mixture.
- In a separate bowl, combine the flower with the baking powder, salt and mix.
- Stir into the date mixture.
- Fill the ramekins approximately half full (this will expand)
- In a deep oven safe dish, place ramekins and add hot water to the half way mark
- Tightly cover in tin foil, and pop into the hot oven for apx. 30-35 minutes.
- Move to cooling rack for a few minutes, turn over into a bowl or plate and cover with a caramel sauce.