How To Make Sticky Toffee Pudding - Did you know this quintessential "English" dessert actually came from Canada? We didn't either... but wherever it came from the cake smothered in toffee sauce is amazing!Ingredients: 225g (about 14) whole medjool dates175 mL boiling water5 mL (1 tsp) baking soda180g (310 mL / 1¼ cup) all purpose flour5 mL (1 tsp) baking powder85g butter, softened140g (125 mL / ½ cup) dark brown sugar2 eggs5 mL (1 tsp) pure vanilla extract30 mL (2 Tbsp) molasses100 mL milkFor the Sauce:100g butter125g brown sugar15 mL (1 Tbsp) molasses300 mL (10fl oz) 35% whipping Cream5 mL (1 tsp) pure vanilla extract30 mL (2 Tbsp) whiskyMethod:Preheat oven to 180ºC (350ºF)Grease a muffin tin (12).Pit and chop the dates then soak in the boiling water and baking soda.Soak for about 30 minutes, then mash a bit with a fork. While the dates are soaking, make the batter. Mix together flour, and baking powder.Cream together butter and brown sugar until light and fluffy.Add eggs one at a time, beating well between each.Beat in molasses and pure vanilla extract. Alternate between mixing in some flour and then some milk.Repeat until everything is well incorporated.Stir the soaked dates and the water into the batter. Divide evenly between the tins and bake for 20-25 mins, until risen and firm.To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to a boil, stirring for a minute.Le Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking-