Puding Toffee Lengket

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Butter 6 ½ cup ramekins and dust lightly with flour.
2. In a small saucepan, simmer 6 ounces dates and 1 cup water together over medium-low heat for about 15 minutes, until the dates are nice and soft. Transfer them to a food processor and blend until smooth.
3. In a small bowl, whisk together 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. In the bowl of a stand mixer, use the paddle attachment to beat together ¼ cup unsalted butter and 1 cup brown sugar until combined. Add in 2 large eggs and 1 teaspoon vanilla extract. Scrape down the sides and the bottom of the bowl and add the date puree and beat until incorporated. With the mixer on low, add in the dry ingredients.
4. Divide the batter evenly into the six ramekins. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes are in the oven, prepare the toffee sauce. Let the cakes cool slightly before using a serrated knife to trim the tops of the cakes level with the rim of the ramekins. Invert them onto a wire cooling rack and clean out the ramekins. Give them a quick spray of cooking spray (one with flour works best) and spoon about a tablespoon of toffee sauce into each ramekin. Put the cakes back in the ramekins and bake for about 8-10 minutes, until the sauce is bubbling up the sides. Allow to cool for 2 minutes before inverting them out of the ramekins again.
5. Serve the cake warm (either shortly after baking, or gently rewarmed if they are made ahead of time) with extra toffee sauce and whipped cream, ice cream, or a sprinkle of sea salt.
6. If preparing the cakes ahead of time, remove them from the ramekins and store them in an airtight container. Warm each cake in the microwave for about 30 seconds before proceeding with putting the toffee sauce in the ramekins and heating them in the oven. Be sure to gently warm the toffee sauce before using.
7. In a medium saucepan, combine 1 cup light brown sugar, 1 ½ cups heavy cream, ½ cup unsalted butter, and ½ cup light corn syrup. Heat over medium until boiling. Lower the heat to medium-low and simmer, stirring frequently, for about 15-20 minutes until it begins to take on a deep amber color. Remove from the heat and stir in ½ teaspoon vanilla extract. Set aside to cool slightly before spooning into the ramekins and serving.