Ingredients:

  • 1 cup (227g) pitted dates, chopped
  • 1 cup (240ml) boiling water
  • 1 teaspoon baking soda
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) heavy cream
  • ¼ teaspoon salt

Instructions:

  1. Combine chopped dates and boiling water in a bowl; stir in baking soda. Let stand to soften.
  2. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, alternating with the date mixture, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide batter evenly among the prepared ramekins.
  6. Bake in a preheated oven until a toothpick inserted into the center comes out clean.
  7. While the puddings are baking, melt butter in a saucepan over medium heat. Stir in brown sugar and cook until dissolved.
  8. Stir in heavy cream and salt. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 5-7 minutes).
  9. As soon as the puddings come out of the oven, gently poke holes in each pudding with a fork.
  10. Slowly pour the toffee sauce over the warm puddings, allowing it to soak in.
  11. Serve warm, garnished as desired.