Warm, date-sweetened sponge puddings drenched in bubbling homemade toffee sauce and cold cream.
13 steps, about 40 minutes start to finish.
Preheat oven to 350°F. Butter a muffin tin well.
Pour boiling water over chopped dates and let soak 5 minutes.
In a food processor, combine flour, butter, sugar, vanilla, eggs, baking soda, and salt.
Pulse until just combined.
Add softened dates with most of their soaking liquid and pulse until batter is smooth with some date specks.
Fill buttered muffin cups about 2/3 full.
Bake at 350°F for approximately 20 minutes until firm to the touch.
Meanwhile, make toffee topping: melt 5 tbsp butter in a saucepan, slowly add 1 cup cream, bring to a gentle boil, cook until slightly thickened.
When puddings come out of oven, switch to broiler.
Spoon toffee topping over each pudding.
Broil for 2-3 minutes until tops bubble and darken.
Make extra sauce: melt 3 tbsp butter, add 1 1/4 cups cream, cook until thickened.
Serve puddings with additional toffee sauce spooned over and cold heavy cream on the side.
“Watch the broiler step closely, the toffee tops go from bubbling to burnt in seconds. And don't skimp on soaking the dates, that's what makes the pudding moist instead of dense.”
