Toffee puddings with dates

Toffee is iris. Small puddings are topped with toffee sauce made from sugar, butter and cream. This dessert can be frozen: separately baked and chilled puddings, separately prepared sweet sauce. When you want something delicious, defrost and reheat.

Ingredients

• Seedless dates - 200 g
• Baking soda - 1 tsp
• Flour with baking powder - 2 cups
• Butter, room temperature - 115 g
• Brown sugar (dark or light) - 1 cup
• Large eggs - 3 pcs.
• For the toffee sauce:
• Brown sugar (dark or light) - 1 cup
• Butter - 5 tbsp. l. (70 g)
• Heavy cream, for whipping - 2/3 cup
• Salt
• Low fat cream (or a mixture of cream and milk)

Directions

1. Preheat oven to 190 degrees. Grease 8 molds with butter, about 1 cup each. Combine dates, baking soda and 1 cup water in a saucepan. Boil on low heat for 5 minutes. Cool slightly and puree the dates (along with the liquid) in a blender until pureed.
2. Sift flour, add butter, sugar, eggs and mix the dough with a mixer. Stir in the date puree. Pour the dough into molds, which are placed on a baking sheet. Bake for 20-25 minutes (puddings should be firm to the touch). Meanwhile, prepare the toffee sauce. Melt sugar with butter and cream in a saucepan, stirring. Add a pinch of salt and let the sauce simmer over low heat for a few more minutes. Serve warm puddings with hot toffee sauce. If you like, you can drizzle cream with milk on top.