Directions

For Date Pudding

1. Preheat oven to 350°F (175°C). Grease 6 (8 oz.) ramekins and place on a baking sheet
2. Combine dates, baking soda, and boiling water in a bowl. Let sit for 10 minutes, then blend until smooth.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. In a third bowl, add cream, butter, brown sugar, and Karo^® Dark Corn Syrup and whisk until light and fluffy.
5. Start adding in eggs one at a time, mixing well.
6. Beat in vanilla.
7. On low speed, mix in flour in 2 additions, alternating with the date mixture.
8. Divide batter among ramekins (¾ full).
9. Bake 22–25 minutes, until a toothpick comes out clean.

For Toffee Sauce & Assembling:

1. In a saucepan, melt butter with brown sugar and Karo^® Light Corn Syrup over medium heat until sugar dissolves.
2. Whisk in cream, salt, and vanilla; simmer 2–3 min until slightly thickened.
3. Once cooled (about 5 minutes), poke holes in puddings with a skewer and pour 2 tablespoons of warm sauce over each. Allow to soak for 1–2 minutes.
4. Flip the ramekins of pudding onto a serving plate and top generously with extra sauce and Homemade No-Churn Vanilla Ice Cream.