Makes 12 servings
6 oz chopped and pitted dried dates
1 cup water
3 Earl Grey tea bags
1/2 teaspoon baking soda
1/4 cup butter, room temperature
2/3 cup firmly packed brown sugar
1 1/2 teaspoon vanilla extract
2 medium eggs
2 Tablespoons molasses
1 1/2 tablespoon dark corn syrup
1 cup + 2 Tablespoons all purpose flour
1 teaspoon baking powder
1 cup heavy whipping cream
1/2 cup rum or brandy
1/4 firmly packed brown sugar
4 teaspoons vanilla extract
Preheat oven to 350Â°
Grease and flour a muffin tin.
Bring water to a boil in a small saucepan. Turn off heat and steep tea bags for about 5 minutes. Remove tea bags and set tea water aside
In a food processor, blend dates, tea water and baking soda until a thin batter is formed. Set aside.
In a large bowl, using a hand mixer, cream together butter, brown sugar and vanilla extract.
Add one egg at a time to the butter mixture.
Add molasses and dark corn syrup to butter mixture and beat well.
In a medium bowl, sift flour and baking powder.
Slowly add flour mixture to butter mixture mixing well until a batter is formed.
Add in the date mixture to the batter and mix well using a spatula.
Pour batter into prepared muffin tin filling each cup half way.
Bake for 18-20 minutes until the center is set. Allow to cool for 10 minutes.
Bring all ingredients to a boil and whisk every now and then for about 15 minutes or until the sauce is slightly thickened.