Ingredients
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Pudding Cakes
2/3 cup unbleached all-purpose flour (3 3/4 ounces, plus more for dusting the ramekins)
2/3 cup dates, pitted, cut crosswise into 1/4-inch slices
1/4 cup warm water
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup brown sugar (light or dark, packed, 2 3/4 ounces)
1 large egg
3/4 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (1/4 stick)
Toffee Sauce
4 tablespoons unsalted butter (1/2 stick)
1/2 cup brown sugar (light or dark, packed, 3 1/2 ounces)
1/3 cup heavy cream
1 1/2 teaspoons rum
creme anglaise or vanilla ice cream
Preparation
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For the pudding cakes:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
Bring kettle or large saucepan of water to boil over high heat.
Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
Drain dates, reserving liquid, and transfer to medium bowl.
Whisk flour, baking powder, and salt together in another medium bowl.
Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
With food processor running, pour melted butter through feed tube in steady stream.
Transfer this mixture to bowl with softened dates.
Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
Distribute batter evenly among prepared ramekins.
Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
Cover pan tightly with aluminum foil, crimping edges to seal.
Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
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