Melt-In-The-Mouth Gluten Free Toffee Pudding Cake

Directions:

1. Preheat the oven to 350 degrees F. Prepare the glass baking tray (with high edges that can hold water to act as a water bath) and two 10.1 oz/300 ml ramekins.
2. Simmer the dry dates in 1 cup of water for 5 minutes to allow them to soften.
3. While the dates are simmering; cream the butter, date sugar & syrup with an electric mixer. Note: date sugar takes longer to cream than white sugar.
4. Add in the egg & beat for 1 minute on low-moderate speed.
5. When the dates have softened, add the dates with the water into a food processor. Add the baking soda. Process until pureed and creamy.
6. Add the dry ingredients into the butter, sugar, & egg mixture. Mix until the flour is well incorporated.
7. Add in the pureed dates and mix until the batter is formed.
8. Lightly grease the ramekins with butter & add in the batter. Fill the ramekins halfway & equally. Do not overfill.
9. Place the ramekins in the baking tray in the center, side by side with some space in between them. Pour warm water into the tray only, filling to around 1/4 the way up the ramekins.
10. Tightly cover the tray with foil and place in the oven on the middle rack for 40 minutes. The cakes will be ready when the centre has risen and is firm.
11. When the toffee cake is baked, carefully remove the tray from the oven. Remove the foil while keeping your hands and face at a distance as steam will come out.
12. Wrap your hands with an oven mitt or protective cloth and remove the ramekins from the tray. Set the ramekins on a cooling rack.
13. Wait for the cakes to completely cool before removing from the ramekins.
14. Add all the pudding ingredients to a saucepan. Begin simmering for 3 to 5 minutes or until the sauce thickens.
15. Remove the pan from the heat and set aside.
16. When the cakes have cooled, use a butter knife to gently rub around the edges of the ramekins to loosen the cakes.
17. Poke some holes in your cake and pour some of the pudding on top. Place a plate on top of the cake and gently flip the plate over to allow the cake to gently release from the ramekins.
18. Top the cake with more pudding, serve and enjoy!