• Add chopped dates and baking soda to a heatproof bowl. Pour over the boiling water, stir, and let sit for 10 minutes to soften. Blend or mash until mostly smooth, then set aside. 280 g dates, 1 tsp baking soda, 240 g just boiled water
• In a large bowl, beat together the butter and brown sugar until smooth and fluffy. 90 g butter, 65 g soft brown sugar
• Whisk in the eggs one at a time, then add sourdough started and vanilla. 2 large eggs, 100 g sourdough discard, 1 tsp vanilla extract
• Sift in the flour, baking powder and salt. Add the blended date mixture and fold it all together. 155 g all-purpose flour, 1.5 tsp baking powder, 1/4 tsp salt
• Optional: Cover and refrigerate for at least 4 hours or overnight for a softer, richer crumb.
• Preheat oven to 180°C (350°F). Grease a 12-cup muffin tin or line an 20cm (8-inch) square pan, leaving a parchment paper overhang.
• Spoon the batter into the pan and bake until just set about 25-30 minutes for muffins or 35-40 minutes for the cake.

Toffee sauce

• In a small saucepan, combine butter, brown sugar, cream, and salt. Once the butter has dissolved, bring it to a bubble over medium heat, stirring until smooth and slightly thickened, about 6 minutes. Remove from the heat and stir in vanilla. 300 g heavy cream, 200 g soft brown sugar, 60 g butter, Pinch of salt, 1 tsp vanilla extract
• Let the puddings cool in the muffin pan for 5 minutes, then run a knife around the edges to loosen them. Poke plenty of holes in the tops with a skewer and slowly pour a few spoonfuls of the warm toffee sauce over each one. Let the sauce soak down into the tops and sides, gently lifting the puddings from the pan edges so it can drizzle underneath.

  If you’ve baked it as a single cake, poke holes across the surface and spoon the sauce evenly over the top so it sinks in.
• Serve warm with extra sauce on top and a scoop of vanilla ice cream or whipped cream.