Sticky Toffee Pudding with Molasses Sauce

1/2 C unsalted butter
1 C brown sugar
1 egg
1 tsp vanilla extract
1 C flour
1 tsp baking powder
1 tsp baking soda
2 C dates, finely minced
1.25 C boiling water
1/4 C molasses

Molasses Sauce

1 C brown sugar
1/4 C light molasses
1/2 C cold butter
2 C whipping cream

Cream butter til fluffy. Slowly add brown sugar and beat til combined.
In another bowl, whisk together egg and vanilla.
Combine flour, baking powder and baking soda.
Alternately add flour and egg mixtures to the butter, beating well with each addition.

Combine dates, boiling water and molasses, and set aside to cool.
Stir into batter.

Butter 10 ramekins. Divide batter evenly into ramekins and place on cooking sheet.
Bake in preheated oven at 350 F for 20 minutes.
Reduce heat to 300F and bake for an additional 30 minutes.

To make the sauce, combine brown sugar and molasses in saucepan.
Bring to boil over med-hi heat, stirring constantly.
Boil for 1 minute, then whisk in butter, a few cubes at a time.
Add cream and boil til sauce is reduced and thickened.
Should end up with about 2 C of sauce.

Serve puddings warm and drizzled with sauce.

(I added cream whipped with a little whiskey).

Taken from High Plains: the Joy of Alberta Cuisine by Cindy Chavich.

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