Ingredients

• 1 cup pitted medjool dates
• 3/4 cup brown sugar
• 1 cup water
• 3 large eggs
• 1 ¼ cup all purpose flour
• 1/2 cup unsalted butter (room temperature)
• 3 ¼ tablespoons cocoa powder
• 1 tsp instant coffee (optional)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4tsp salt

• 2 cup whipping cream
• 1 1/2 cup brown sugar (dark preferred)
• 1/3 cup unsalted butter
• 1/4 tsp salt

This is best accompanied by your favourite vanilla ice cream

Directions

1. Preheat the oven to 375F. Lightly coat cupcake molds with baking spray. These make the perfect individual sizes.
2. Using a large chef’s knife, chop the dates in to fairly small pieces.
3. Mix the dates, sugar and water in a saucepan and simmer gently on medium heat for 10 minutes until the sugar has dissolved and the dates are soft.
4. Set aside to cool for a few minutes.
5.  pour in to  food processor and blend until smooth. If you do not have a food processor, you can use a blender or a hand blender.
6. Add the butter, vanilla, salt, coffee and eggs and blend again.
7.  In a large mixing bowl, sift the flour, cocoa powder, baking soda and baking powder and then fold in the wet date mixture until well incorporated.
8. Divide among the molds about halfway (it will rise) for 20-25 minutes. The cakes are ready when a skewer emerges fairly clean when inserted in the centre.

1. Put all the sauce ingredients into a saucepan and simmer, stirring frequently, until the butter and sugar have dissolved and the sauce is smooth. It should only take 3 minutes. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.
2. When the puddings are just cool enough to handle, but still warm, flip them over on to a cooling rack. Serve in individual plates and soak a generous amount of warm toffee sauce over the puddings and serve immediately with a scoop of ice cream.

*If you are eating leftovers later/next day- heat the puddings for a few seconds in the microwave and reheat the toffee sauce on the stove*