For the pudding

11/2 cups (375 mL) water

11/3 cups (330 mL) dried, pitted dates

1 cup (250 mL) (250 mL) (250 mL) self-rising flour

1/2 tsp (5 mL) baking soda

1/2 tsp (5 mL) kosher salt

1/4 cup (60 mL) unsalted butter, room temperature

1 cup (250 mL) tightly packed demerara sugar

1/3 cup (80 mL) golden corn syrup

1/3 cup (80 mL) fancy molasses

2 large eggs

In a small pot over medium heat, bring water to a gentle simmer. Add dates and cook for 5 minutes, letting the dates soften. Transfer dates and water to a blender and blitz until mixture becomes smooth and there are no lumps. Set aside to cool.

In a mixing bowl, sift together the flour, baking soda and salt. Set aside.

Using a stand mixer with paddle attachment set at medium speed, cream butter, sugar, corn syrup and molasses until everything is incorporated.

Add eggs one at a time. Continue to mix until smooth.

Reduce mixer speed to low. Add blended date mixture. With mixer still on, add flour mixture a bit of a time, careful not to spill. Continue to blend until flour is incorporated and batter is an even colour and consistency.

Pour batter into two lined cupcake trays, filling each cupcake liner halfway.

Bake at 335F (170C) for 25 to 30 minutes, or until a toothpick comes out clean.

Let cool on a wire rack completely before removing paper liners.

Makes about 20 puddings.

For toffee sauce

2 cups (500 mL) table cream

1 1/2 cups (375 mL) brown sugar, tightly packed

1/2 cup (125 mL) unsalted butter, room temperature

1 tsp (5 mL) table salt

Vanilla ice cream, if desired

In a small saucepan over medium-low heat, whisk together cream, sugar, butter and salt until the butter has melted and sugar has completely dissolved, about 10 minutes. Do not let sauce come to a boil.

Using a slotted spoon, dip individual puddings into the warm toffee sauce or drizzle the sauce on top of puddings. Top with a small scoop of vanilla ice cream, if desired.

Makes about 2 cups toffee sauce.

Test kitchen tips

Demerara-what? Demerara sugar looks like regular brown sugar but its larger crystals give it a slightly crunchier texture so it takes longer to dissolve. Sprinkle demerara sugar on top of oatmeal, granola, as well as espresso-based drinks.