Toffee Pudding

Finely chop 50 gr Dates and place them in a bowl. Pour 60 ml Water over them, stir in ¹/₄ tsp Baking Soda, and let soak for 10 minutes.

Preheat the oven to 180°C (350°F). Grease two individual ramekins. In a small bowl, whisk together 40 gr Flour and ¹/₄ tsp Baking Powder.

In a mixing bowl, cream 19.95 gr Butter and 24.75 gr Brown Sugar until light and fluffy, then beat in ¹/₂ piece Eggs size L and 1.8 ml Vanilla Extract.

Mash the soaked dates with a fork, then fold both the date mixture and the flour mixture into the creamed butter mixture until fully combined.

Divide the batter evenly between the prepared ramekins and bake at 180°C (350°F) for 22 minutes, then remove from the oven.

In a small saucepan over medium heat, combine 15.05 gr Butter, 30.25 gr Brown Sugar, , 1.2 ml Vanilla Extract, and , bringing it to a gentle simmer for 3 minutes until thickened.

Poke a few holes in the warm baked puddings, pour half of the warm toffee sauce over them to absorb, and serve immediately with the remaining sauce drizzled on top.