Preheat the oven to 350 degrees F.
Cream the butter and sugar in the bowl of a stand mixer
. Add the Date Puree, eggs
, egg yolk and vanilla bean seeds and mix to combine. Add the maple syrup
and molasses and mix to combine.
In a separate bowl, combine the flours, baking powder, baking soda
and salt, and sift
into the mixer. Mix on low speed until incorporated. Remove the bowl from the stand. Using a spatula
, fold in toasted pine nuts. Using a 3/4-cup scoop, scoop the batter
into a nonstick 8-ounce cupcake tin (with 12 cups). (You may have some leftover batter.) Bake for about 20 minutes. Remove from heat and allow to cool.
Remove the individual puddings from the cupcake tin. Carefully slice off the tops where the pudding has gotten wider, so you have uniform cakes. Set the tops aside and reserve for the Streusel
To serve, heat the Sticky Toffee Caramel
Sauce and place the puddings in it. Plate each pudding with a drizzle
of the caramel, a few pieces of Pineapple Confit, a dollop
of whipped cream
, some Streusel and a bit of grated cinnamon stick
from the Streusel.