Directions

1. Preheat the oven to 350 F. Lightly grease two 12-cup muffin tins.
2. In the bowl of a large food processor or blender, add the dates and pour the cup of hot tea over the top. Allow to sit for 5 minutes.
3. In a large bowl using a hand mixer or a stand mixer with the paddle attachment, cream together the butter and brown sugar. Add the eggs, one at a time, beating after each addition to thoroughly combine. Add the molasses and maple syrup, mixing until incorporated.
4. In a separate mixing bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the brown sugar batter until incorporated.
5. Blend the date mixture in a food processor or blender until smooth and stir in baking soda. Mix until combined. Pour the date mixture into the brown sugar batter and fold gently to combine. You don’t want to overmix the batter.
6. Distribute the batter into the muffin trays, filling each to 3/4 full. There should be approximately 14-16 puddings. Drop the muffin tins lightly on the counter to remove any air bubbles. Bake one tray at a time in the middle rack of the oven for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean or with few crumbs. Don’t overbake or the puddings will be dry.
7. Remove the pudding from the oven and allow to cool for approximately 15 minutes. Run a thin knife along the edges of the puddings and turn them out onto a wire rack.
8. To prepare the toffee sauce: In a medium saucepan over low heat, add the cream, butter, brown sugar and salt. Cook until the sugar is dissolved and the sauce is smooth and thickened, approximately 8 minutes. Remove from heat and whisk in the vanilla.
9. Serve the puddings flat-side up, spooning the prepared toffee sauce over each pudding and garnish with chopped pecans, if desired. If you prefer to leave out the nuts, top with whipped cream. Serve while warm.