Ingredients
Scale
- 8 oz Medjool dates, pitted
- 1 cup water
- 1/3 cup unsalted butter (plus extra for greasing)
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 tbsp molasses
- 1 2/3 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Toffee Sauce
- 1/2 cup heavy cream
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F and grease ramekins.
- Simmer dates in water until soft, then blend into a smooth paste.
- Cream butter and brown sugar until fluffy, then add eggs, molasses, and vanilla.
- Mix dry ingredients separately, then combine with wet mixture.
- Fold in date puree gently.
- Divide into ramekins and bake 18–25 minutes.
- For sauce: heat all ingredients except vanilla until smooth, then stir in vanilla.
- Serve warm cakes topped with toffee sauce.
Notes
- Serve warm for best texture and flavor.
- Do not overmix batter to keep sponge light.
- Toffee sauce thickens as it cools.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British