Sticky Toffee Pudding

In a saucepan, combine 1-1/4 cups of heavy cream with the butter, corn syrup and sugar. Bring to a boil. Cook over medium to low heat, stirring frequently until a deep amber caramel forms, about 40 minutes. Carefully whisk in remaining 1-1/4 cups of cream. Strain the sauce into a bowl.

In a small saucepan, simmer the dates in the water over medium to low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid into a food processor and puree until smooth. 

Preheat the oven to 350 degrees fahrenheit. Grease six 4oz ramekins. In a small bowl, whisk flour with baking powder, baking soda and salt.

In a medium bowl, beat the butter with the brown sugar until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. Once all wet ingredients are incorporated, beat in the dry ingredients.

Spoon the batter into the greased ramekins. Bake for 20 minutes. Remove cakes and let cool slightly - leave the oven on.

Trim the tops of the cakes level with the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. 

Add 1 tablespoon of the toffee sauce into the bottom of each ramekin. Return the bottom layers of the cakes into the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. 

Place the ramekins on a baking sheet and bake for 10 minutes or until the toffee is bubbling. Let cool for 5 minutes before unmolding onto a dessert plate. Serve with vanilla ice cream, Icewine and enjoy!