Time: 1 hour

Makes 18 puddings

Music Selection: GooGoo Dolls – Iris

“I just want you to know who I am”… part of the chorus in a song that my oldest son liked when he was little. It is a soulful song. So, I am pairing it with a soulful dish. AND I want you to know who I am – honest, but I am cheating in this blog…. I didn’t make these puddings – hence just some final photos of the dish. My sweet mom, brought these (and extras) for Christmas dinner. I am posting to share (and brag about my mom’s amazing dessert) but I am going to make these as they are too good to not have again and again and again… I am also posting a Christmas tune, in the spirit of Christmas and right from Westminster Cathedral in England! 

Ingredients for Pudding:

8 oz pitted dried dates, diced

1 ½ c water

1/3 c butter

1 c brown sugar

2 tsp vanilla

2 large eggs

3 Tbsp molasses

2 Tbsp corn syrup (dark version)

1 2/3 c flour

1 ½ tsp baking powder

1 tsp baking soda

 Ingredients for Toffee Sauce:

½ c heavy cream

¼ c butter

¼ c brown sugar

1 Tbsp molasses

2 Tbsp corn syrup (dark)

2 tsp vanilla

Topping: whipped cream

Pudding Directions:

Preheat oven to 350 deg F. In small pot, add dates and water. Bring to a boil, then simmer for 5 minutes. Remove from heat and let stand while preparing the batter.

Cream butter, brown sugar and vanilla. Add eggs and beat well. Add molasses and syrup, mix well. Then, add in the flour and baking powder and mix well. Puree the dates in a food processor, until smooth and then add to the batter. Mix well. Pour date batter into greased and floured muffin tins. Bake for 18 – 20 minutes. Serve warm with toffee sauce.

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Toffee Sauce Directions:

Bring all the ingredients to a slow rolling boil in a saucepan. Boil for 2 minutes and serve immediately over puddings. Top with whipped cream!