Ingredients - serves 6 small puddings
Sponge
200g Medjool dates, pitted and chopped
1 tsp bicarbonate of soda
125ml boiling water, mixed with 75ml warm milk
85g unsalted butter, softened
100g dark muscovado sugar
75g light brown sugar
2 large eggs, at room temperature
1 tsp vanilla bean paste
180g plain flour
1½ tsp baking powder
½ tsp sea salt
1 tbsp black treacle
Toffee Sauce
150g unsalted butter
200g dark brown sugar
200ml double cream
1 tbsp aged balsamic vinegar
Pinch of sea salt
Method
Place the chopped dates in a bowl and sprinkle over the bicarbonate of soda. Pour over the hot water and milk mixture, then leave to stand for 10 minutes until the dates are soft and plump.
Meanwhile, beat the butter with both sugars until pale, light, and fluffy - about 3–4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and treacle.
Blend the softened dates together with their soaking liquid until smooth, then fold this into the butter mixture.
Sift together the flour, baking powder, and salt. Gently fold into the batter until just combined - take care not to overmix.
Spoon the mixture into buttered ramekins, filling them about three-quarters full. Bake at 160°C (fan) for 15–20 minutes, or until well risen and just firm to the touch.
Toffee Sauce
In a saucepan, melt the butter and sugar together over medium heat, stirring until fully dissolved.
Warm the cream separately, then gradually pour it into the butter and sugar mixture, stirring continuously. Allow the sauce to simmer gently for 3 to 4 minutes, whisking until smooth, glossy, and slightly thickened.
Finish with the balsamic vinegar and a pinch of sea salt to balance the sweetness.
Serve the puddings warm, generously spooned with the toffee sauce.