Sticky, date-packed and utterly indulgent, these individual puddings are built around a base of finely chopped Medjool dates simmered down with baking soda and boiling water until they collapse into a deep, caramel-like paste that runs through every bite. That soaked-date mixture is what gives the crumb its signature moist, almost pudding-like density, folded through a fluffy brown sugar batter and baked until the tops spring back and turn a rich mahogany brown. The real showstopper is the toffee sauce — butter, dark brown sugar, and heavy cream simmered until glossy and thick enough to coat a spoon, then poured warm over each pudding right before serving. Turned out of the ramekins and drenched in that sauce, this is the kind of dessert that puddles onto the plate and demands a spoon. It's a wonderful pick for a gluten free dessert table, especially with a scoop of vanilla ice cream melting into all that toffee. Make it for a dinner party or just a cozy night in — either way, it disappears fast.
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Preheat the oven to 350°F (175°C). Generously butter a 6-cup muffin tin or six 6-oz ramekins, then dust with flour and tap out the excess.
Combine the chopped dates and baking soda in a medium bowl. Pour the boiling water over them and stir briefly, then let the mixture sit for 10 minutes until the dates have softened and the liquid has cooled slightly.
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