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Ingredients
  • subheading: For the Pudding:
  • 8 ounces Medjool dates, pitted and roughly chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1⁄3 cup unsalted butter, softened
  • 2⁄3 cup light or dark brown sugar, packed
  • 2 tablespoons molasses
  • 2 large eggs, room temperature
  • 1 1⁄3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • subheading: For the Toffee Sauce:
  • 1⁄2 cup butter
  • 1 1⁄4 cup light or dark brown sugar
  • 1 tablespoon molasses
  • 2⁄3 cup heavy cream, room temperature
  • pinch salt
  • 2 teaspoons vanilla extract
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