A traditional English dessert. Perfect for Christmas dinner!
Preheat oven to 350°
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. Remove each pudding and place on dessert plate. Pour toffee sauce over puddings. Serve.
Bring all toffee sauce ingredients to a boil and whisk every now and then for about 15 minutes or until the sauce is slightly thickened.