STICKY TOFFEE PUDDING CAKES

Steps:

• For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
• (mixture will be grainy).
• Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
• Cool slightly.
• Whisk in rum.
• (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
• Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
• Stir in vanilla and baking soda.
• Preheat oven to 350*F.
• Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
• Whisk flour, baking powder and salt in a medium bowl to blend.
• using electric mixer, beat sugar and butter in large bowl to blend.
• Beat in egg.
• Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
• Divide batter among prepared muffin cups.
• Bake cakes until brown and tester comes out clean, about 25 minutes.
• Cool cakes in pan on rack 10 minutes.
• Turn out onto a baking sheet.
• Spoon 2 TBS of warm toffee sauce over each warm cake.
• Let cool completely.
• (Can be made 1 day ahead. cover with foil and refrigerate).
• Preheat oven to 350*F.
• Reheat cakes on sheet until warm, about 10 minutes.
• Put on serving plates.
• Drizzle with remaining warm toffee sauce.
• Serve with whipped cream.