Toffee Pudding Cakes

Serves 8

Butter, flour for ramekins

1 1/4 cups whole dates, pitted and sliced crosswise 1/4-inch thick, divided

1/2 teaspoon baking soda

3/4 cup warm water

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla

4 tablespoons unsalted butter (1/2 stick), melted

Toffee sauce:

8 tablespoons unsalted butter (1 stick)

1 cup packed brown sugar

2/3 cup heavy cream

1 tablespoon rum (optional)

1/2 teaspoon lemon juice

Vanilla ice cream

1. Heat oven to 350 degrees. Grease and flour eight 4-ounce ramekins. Set in a large roasting pan lined with a dish towel. Set a kettle of water on the stove to boil.

2. Combine half the dates with baking soda and 3/4 cup water, submerging the dates; soak 5 minutes. Drain dates, then transfer them to a large bowl; reserve liquid.

3. Whisk flour, baking powder and salt in another bowl.

4. In a food processor, blend remaining dates and brown sugar with five 1-second pulses. Add reserved soaking liquid, eggs and vanilla; process until smooth. With motor running, add melted butter in steady stream until blended. Transfer to bowl with softened dates.

5. Fold dry ingredients into wet mixture until just combined, making sure the date pieces are evenly dispersed.

6. Divide batter among ramekins. Carefully fill pan with enough boiling water to come halfway up sides of ramekins. Cover pan tightly with foil, crimping edges to seal. Bake until cakes are puffed and small holes appear on surface, about 40 minutes. Immediately remove ramekins from water bath and cool on wire rack for 10 minutes.

7. For toffee sauce, melt butter in saucepan over medium heat. Whisk in brown sugar until smooth. Cook, stirring occasionally, until sugar is dissolved and mixture looks puffy, 3 to 4 minutes. Slowly pour in cream and rum, then whisk just to combine; reduce heat and simmer until frothy, about 3 minutes. Remove from heat and stir in lemon juice.

8. To serve, unmold pudding cakes on dessert plates. Drizzle with toffee sauce and serve with vanilla ice cream.

-- Tony Murray, executive chef, Double Barrel Wine Bar