Eggless Sticky Toffee Pudding

This one is a classic! Nothing fancy or experimental here! Just simple flavours of juicy dates, brewed tea and salted caramel!
This was the first treat I made this Christmas Season!
Perfect for a cold winter afternoon!

For the pudding
1/4 cup butter
1/4 cup powdered sugar
1 cup self rising flour
1 cup mild brewed tea
1 cup chopped n pitted dates
1/2 cup milk

For the toffee sauce
1/2 cup sugar
1/2 cup golden syrup/maple syrup/honey
1/2 cup cream
1/2 cup milk
1/2 tsp salt

How to make it
The pudding
In a heavy bottomed pan add the dates and tea and allow to simmer for 8-10 minutes. Once cooled blitz in a food processor to get a smooth puree. Keep aside.
In a large mixing bowl cream the butter and sugar till fluffy.
Add the dates, milk and flour and fold carefully.
Pour into a greased mould of desired shape.( I baked 6 individual portions in small ramekins)
Bake in a water bath( fill a deep pan 1 inch with water and keep your mould in it) at 180°C for 30-35 minutes or until a skewer comes out clean.
Unmould and allow to slightly cool.

The Toffee Sauce
In a heavy bottom pan add the sugar and caramelise till golden brown. Add the syrup(golden/ maple or honey) and stir. Add the cream and milk and allow it to simmer for 3-4 minutes. Add the salt and stir. Pour this sauce onto your pudding while both the pudding and the sauce are hot to allow for the sauce to seep inside the pudding.

Serve warm with a dollop of whipped cream or vanilla ice cream!

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