Sticky Toffee Pudding

Cake

1. 01
   Preheat the oven to 350°F (177°C). Grease a 9x9 inch (23x23 cm) baking dish with butter or baking spray, or use 8 oven-safe ramekins with about 1½ ice cream scoops of batter in each. A muffin tin also works, but watch it closely because metal pans cook faster.
2. 02
   Combine the dates and boiling water in a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer and cook until softened. Stir in the baking soda, then puree until smooth with a hand blender or food processor.Start 4 min timer
3. 03
   Whisk the flour, baking powder, salt and nutmeg together in a bowl. For a gingerbread-style flavour, add ½ tsp cinnamon.
4. 04
   Beat the butter in a stand mixer or large bowl until creamy. Add the brown sugar and beat until light and fluffy.Start 3 min timer
5. 05
   Beat in the eggs one at a time, then the egg yolk, vanilla and date puree.
6. 06
   Fold in half the flour mixture until just combined, then fold in the rest. Avoid overmixing.
7. 07
   Pour the batter into the prepared dish or ramekins and bake until a cake tester inserted in the centre comes out clean, 30 to 40 minutes.Start 30 min timer
8. 08
   While the cake is still hot, poke holes all over it down to the bottom with a fork or skewer, about ½ inch (1 cm) apart. If the cakes have puffed in the middle, press them down gently so the sauce spreads evenly instead of pooling at the edges.

Toffee sauce

9. 09
   While the cake bakes, combine the brown sugar, butter, corn syrup and molasses in a medium saucepan. Cook over medium heat to combine, then stir in 1 cup (240 ml) of the cream.Start 1:30 timer
10. 10
    Bring to a boil and cook, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened and deep amber. It may look curdled, but it smooths out.Start 4 min timer
11. 11
    Add the remaining 1 cup (240 ml) cream, increase the heat to medium and stir constantly. Remove from the heat and stir in the vanilla and a generous pinch of salt. Keep warm.Start 3 min timer

Assembly

12. 12
    While the cakes are still hot, pour about half the toffee sauce (about 1 cup) evenly over them. In a baking dish, pour it directly over the surface so it soaks into the holes. For ramekins, press the tops flat with a spatula first so the sauce does not pool at the edges.
13. 13
    For ramekins, invert each cake onto a plate so the flat base can soak up sauce too and makes a good surface for ice cream.
14. 14
    Return the cakes to the oven until the sauce begins to bubble and caramelise slightly.Start 3 min timer
15. 15
    Serve. Cut a pan-baked pudding into 3x3 inch (7.5x7.5 cm) squares, or plate the flipped ramekin cakes. Top with a generous spoonful of warm toffee sauce, a large scoop of vanilla ice cream and another spoonful or two of sauce.
16. 16
    To store, refrigerate leftover sauce and reheat gently on the stove, stirring often until smooth. Keep the pudding cakes covered in the fridge and reheat single servings in the microwave or oven until soft and warm.