Makes 4–6 individual puddings
Toffee Sauce
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1½ cups heavy cream
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½ cup dark brown sugar
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2 tablespoons molasses
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Pinch of salt
Pudding
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4½ oz pitted dates, roughly chopped
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¾ cup water
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¾ teaspoon baking soda
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1 cup all-purpose flour
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¾ teaspoon baking powder
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¼ teaspoon fine sea salt
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3 tablespoons unsalted butter, softened
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½ cup granulated sugar
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2 eggs, room temperature
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1 teaspoon vanilla extract
Instructions
Heat oven to 350°F. Butter 4–6 ramekins (6–8 oz size) and place them on a baking sheet.
Make the toffee sauce:
Combine the cream, brown sugar, molasses, and salt in a saucepan over medium heat. Bring to a gentle boil, stirring until smooth. Reduce heat and simmer 4–5 minutes until slightly thickened and glossy. Set aside and keep warm.
Prepare the pudding batter:
Place the dates and water in a small saucepan and bring to a boil. Remove from heat, stir in the baking soda, and let stand 3–5 minutes to soften.
In a bowl, whisk together the flour, baking powder, and salt.
Cream the butter and granulated sugar until light. Beat in the eggs one at a time, then add the vanilla.
Fold in half the dry ingredients, followed by the warm date mixture, then the remaining dry ingredients. Mix just until combined.
Assemble:
Spoon about 1 tablespoon of toffee sauce into the bottom of each ramekin. Divide the batter evenly among ramekins, filling them about ¾ full.
Bake:
Bake for 22–28 minutes, until the tops are set and a toothpick inserted comes out with moist crumbs.
Remove from oven and let rest 5 minutes.
Serve:
Turn out onto plates or serve directly in the ramekins. Spoon warm toffee sauce generously over each pudding. Finish with whipped cream or vanilla ice cream.