Single Serve Sticky Date Pudding with Toffee Sauce

• 65g pitted dates, chopped 
• 1/4 teaspoon baking soda 
• 6 tablespoons boiling water 
• 30g unsalted butter, at room temperature 
• 1/4 cup brown sugar or coconut sugar 
• 1 small egg  
• 1/2 cup + 2 tablespoons self-raising flour 

Toffee sauce 

• 1/4 cup brown sugar or coconut sugar 
• 1/3 cup thickened cream 
• 15g unsalted butter 

1. Preheat an oven to 180 degrees.  
2. Line a small baking pan or cast-iron pan with parchment paper.  
3. Place the chopped dates into a small bowl with the baking soda and boiling water. Allow the dates to soften for around 15 minutes.  
4. In a large mixing bowl, cream the butter and sugar together until pale and fluffy. 
5. Add the egg and beat until just combined.  
6. Add the flour, the dates and the boiling water and fold to combine.  
7. Transfer to a baking pan or cast-iron pan and bake for 20-30 minutes or until a skewer is removed clean.  
8. To make the toffee sauce, combine all ingredients in a small saucepan over a medium temperature. Bring to a boil and once at a boil, reduce down to a low simmer. Simmer for around 10 minutes or until the sauce is golden brown, fragrant and smooth. Use a whisk to stir every few minutes.  
9. Use a skewer to poke holes in the sticky date cake and pour the toffee sauce over the top. Allow the cake to soak up the toffee sauce for a few minutes before eating.