Sticky Toffee Pudding

In a medium saucepan, put the dates and water together and cook over medium heat. Simmer together, stirring constantly until the dates are soft and mushy, and the water is absorbed, about 5 minutes. Remove from heat and stir in the baking soda. The mixture will foam. Transfer to a large plate, cover and set aside to cool completely, slightly warm is ok. Or put in the freezer to speed things up.

Meanwhile make the toffee sauce (instructions below)

Then adjust the oven rack to lower middle position and preheat the oven to 350F/180C.

If making jumbo or regular cupcakes, grease and flour or non-stick spray the cupcake pans. If making one large cake, then grease or spray the bottom of a 9inch pan, line with parchment paper or foil round, then grease and flour or spray over the rounds and on the sides of the pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a regular large bowl and a handmixer, beat the butter with both sugars until lightened in both texture and color, about 5 minutes, scarping down the bowl as needed.

Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

On lowest speed, gradually add the flour mixture, just until combined. Do not overmix.

Add the dates and mix gently on low speed just until well combined. Scrape down the bottom and sides of the bowl, to make sure that everything is well mixed together.

Fill the regular-sized cupcake pans with 1 scoop of batter in each cavity or 2 scoops for regular-sized cupcakes, filling them 2/3 of the way. For the large 9inch pan, pour all of the batter in the prepared pan.

Bake for (17 to 20 minutes for regular-sized cupcakes), (22 to 25 minutes for jumbo cupcakes) or (50 to 60 minutes for the large cake). Because different ovens vary in temperature, the best way to test for doneness is to make sure that a toothpick inserted in the center of the cake comes out with a few cooked crumbs attached, the sides starts to pull away from the pan and the center springs back to the touch.

Take out of the oven then reheat the toffee sauce until very hot. Poke holes all over the cake using a tooth pick or wooden skewer, then pour (1 tablespoon of sauce on top of each regular sized cupcake), or (2 tablespoons for each jumbo cupcake), or (1/3 of the sauce over the large cake).

Leave the sauce to soak in for about 5 minutes, then turn the cake(s) on to a serving platter.

Pour (1 more tablespoon of sauce on top of each regular sized cupcake), or (2 tablespoons for each jumbo cupcake), or (1/3 of the sauce over the large cake). The remaining sauce is for serving on the side. Serve warm, topped with a scoop of vanilla ice cream (optional) and more toffee sauce if desired. Store leftovers in an a airtight container, then heat individual servings in the microwave until warm.

In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.

Bring to boil and simmer for about 1 minute, stirring constantly.

Remove from the heat and use according to the recipe.