Ingredients

• 8 oz (about 1 1/3 cups) Medjool dates, pitted and chopped small
• 3/4 cup boiling water
• 1 tsp vanilla extract
• 1 1/3 cups self-rising flour
• 1 tsp baking soda
• 2 large eggs
• 6 tbsp butter, softened
• 2/3 cup demerara or raw sugar
• 2 tbsp molasses (for the batter)
• 1/3 cup plus 1 tbsp milk
• as desired ice cream, to serve
• 3/4 cup packed dark muscovado or dark brown sugar (for sauce)
• 3 1/2 tbsp butter (for sauce)
• 1 cup heavy cream
• 1 tbsp molasses (for sauce)

Equipment

• Seven mini pudding molds (about 3/4 cup each)
• Baking sheet
• Medium saucepan
• Mixing bowls
• Electric mixer or whisk
• Small palette knife

Instructions

1. Pit and finely chop the dates, place them in a bowl, and pour the boiling water over the top. Let them sit for about 30 minutes until cool and plump, then mash lightly with a fork and stir in the vanilla. Soaking softens the dates so they melt into the batter.
2. Butter and flour seven mini pudding molds (about 3/4 cup each) and set them on a baking sheet. Heat the oven to 350F so it is fully hot when the batter is ready.
3. Whisk the self-rising flour and baking soda together in one bowl, and beat the eggs in another. Keeping them separate lets you add the eggs gradually without lumps.
4. Beat the softened butter and demerara sugar in a large bowl for a few minutes until lightened; it will still look grainy from the sugar, which is normal. Add the beaten eggs a little at a time, beating well after each addition so the batter stays smooth.
5. Beat in the 2 tablespoons molasses, then use a large metal spoon to gently fold in a third of the flour, then half the milk, alternating until all the flour and milk are used. Fold lightly so the puddings stay tender, not tough.
6. Stir the soaked dates into the batter. It may look slightly curdled and will be a soft, thick batter, which is exactly right. Divide it evenly among the molds and bake 20 to 25 minutes, until risen and firm to the touch.
7. Meanwhile, make the sauce: put the muscovado sugar, 3 1/2 tablespoons butter, and half the cream in a medium saucepan. Bring to a boil over medium heat, stirring constantly, until the sugar fully dissolves.
8. Stir in the 1 tablespoon molasses, raise the heat slightly, and let it bubble 2 to 3 minutes until it turns a rich toffee color, stirring now and then so it does not scorch. Take it off the heat and beat in the remaining cream.
9. Let the puddings rest in the molds for a few minutes, then loosen the edges with a small knife and turn them out. Serve right away with sauce drizzled over, or for extra stickiness, sit the puddings in a dish, pour the sauce over, cover loosely with foil, and leave a day or two at room temperature.
10. To serve made-ahead puddings, heat the oven to 350F and warm them through, still covered, for 15 to 20 minutes until the sauce is bubbling. Serve with ice cream, cream, or custard.