Individual Sticky Date Puddings

• 1 cup pitted dates, chopped
• 1/2 tsp baking soda
• 3 tbsp butter, softened
• 1/3 cup firmly packed brown sugar
• 2 None eggs
• 1 cup self-rising flour, sifted
• 3/4 cup pecans, toasted and chopped
• None None FOR THE SAUCE
• 3 tbsp butter
• 3/4 cup firmly packed brown sugar
• 1 cup light cream, plus additional to serve
• 1 tsp vanilla extract

1. Preheat the oven to 350u0b0F. Lightly grease 8 mini fluted tube pans (1/2 cup capacity) or a 6-cup Texas muffin pan (3/4 cup capacity).
2. Place dates and baking soda in a medium bowl. Add 3/4 cup boiling water. Let stand for 10 mins.
3. Place butter and sugar in a food processor; process until light and fluffy. Add eggs one at a time; process until mixture is just combined.
4. Add flour and date mixture; process until combined. Pour mixture into a large bowl and stir in pecans. Spoon into prepared pans.
5. Bake for 20-25 mins, until golden and toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pan; cool slightly on wire rack.
6. For the sauce, combine butter, sugar, cream and vanilla in small saucepan on low heat. Cook until butter has melted and sugar has dissolved. Bring to a boil and cook for 5-6 mins, until sauce thickens slightly.
7. Serve warm puddings with toffee sauce and a little additional cream, if desired.

dates, baking soda, butter, brown sugar, eggs, flour, pecans, butter, brown sugar, light cream, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/35123 (may not work)