Sticky Toffee Pudding

Cake:
• Pour the boiling water over the dates in a small bowl and add baking soda. Cover and soak for 20 minutes
• Pre-heat oven to 350F and coat 2 ramekins generously with butter
• Blend the dates and water into a paste
• In a separate bowl, whisk the butter with the sugar and vanilla for 2-3 minutes until light, creamy and fluffy
• Add the egg yolk and whisk to combine
• Fold in the date paste
• Sift in the flour, baking powder, cinnamon and salt. Gently fold to combine
• Divide the batter equally between the 2 ramekins and spread evenly
• Bake for ~25 minutes or until a toothpick inserted in the middle comes out with moist crumbs attached

Toffee sauce:
• While the cakes are baking, make the toffee sauce. Add all ingredients to a saucepan, and place on the stove on the lowest heat setting. Stir and cook for about 10 minutes until the sauce thickens and coats the back of a spoon

Assembly:
• Once the cakes are baked, remove from the oven and poke holes in them using the back of a toothpick
• Pour over about 2 tbsp of the toffee sauce on each cake and let it soak
• Turn out the cakes onto plates, and serve with additional sauce and plain whipped cream (unsweetened)
Enjoy!