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1
Preheat the oven to 350 degrees and set the kettle to boil. Generously butter two ramekins.
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2
Place the dates and baking powder in one small mixing bowl, and the rye flour and baking powder in another. Set aside.
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3
Once the kettle has boiled, pour the water over the date mixture. Let sit 5-10 minutes or until soft.
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4
When the dates have softened, mash with a fork to a puree. Then add the molasses, golden syrup, egg, vanilla, and melted butter. Mix well to combine.
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5
Add the date mixture to the flour mixture, and mix well.
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6
Divide the batter into the two ramekins. Place in the preheated oven for 12 minutes, or until a toothpick inserted comes out clean and the puddings are firm.
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7
Remove from the oven and run a knife around the edges of the ramekins (we don't want those puddings sticking!). Then drizzle over a few tablespoons of the toffee sauce and let sit for a few minutes. (Note: You could in theory skip this step and simply serve the puddings in their ramekins. However, this risks inhibiting the pudding to ice cream ratio.)
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8
Turn out the puddings onto a plate or bowl and pour over more toffee sauce. Serve with ice cream. Enjoy!
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9
In a small saucepan, melt the butter with the sugar and molasses. Add the half and half, then let it bubble for 2-3 minutes until the colour has deepened. Do not let the mixture burn!
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10
Remove the pan from the heat and whisk in the buttermilk. Pour into a small jug and set aside until ready to use.
