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1
To prepare the dates, in a small saucepan, bring the dates and water to a boil.
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2
Remove from the heat and mix in the baking soda.
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3
Let stand for 10 minutes, then mash the dates with a fork until theyre almost smooth but still a bit lumpy.
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4
Set aside.
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5
To make the toffee sauce, in a medium saucepan, bring the cream, brown sugar, molasses, and salt to a boil, stirring to dissolve the sugar.
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6
Once boiling, decrease the heat and simmer until the mixture is thick enough to coat a spoon or spatula, about 7 minutes.
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7
Remove from the heat and let cool for a few minutes.
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8
Put a scant tablespoon of toffee sauce in each cup of a standard 12-cup nonstick muffin tin (you will have some sauce left over).
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9
Arrange the kumquat slices in a pinwheel pattern over the sauce in the muffin tins.
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10
Preheat the oven to 350F (175C).
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11
To make the cakes, in a small bowl, whisk together the flour, baking powder, and salt.
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12
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
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13
Add the eggs one at a time, then add the vanilla and continue to beat until thoroughly combined.
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14
Stir in half of the flour mixture until barely mixed in, then stir in the mashed dates.
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15
Fold in the remaining flour mixture, stirring just until incorporated.
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16
Dont overmix.
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17
Divide the batter among the cups of the muffin tin and smooth the tops slightly.
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18
Bake until just set, about 25 minutes.
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19
Remove the muffin tin from the oven and invert the cakes onto a sturdy nonreactive baking sheet.
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20
Push them together so that theyre touching each other.
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21
Position the oven rack near the top of the oven and preheat the broiler.
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22
While the broiler is heating, ladle the remaining toffee sauce over the cakes, dousing them well.
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23
When the broiler is hot, put the cakes in the oven, leaving the door ajar.
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24
Broil until sizzling hot and the sauce is really bubbling, about 5 minutes (the time will vary depending on the strength of your broiler, so keep an eye on the cakes.)
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25
Remove the puddings from the oven and place them on a serving platter or on individual plates.
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26
Scrape the sauce from the baking sheet over them.
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27
Serve warm with a dollop of whipped cream (page 239) or, better yet, Vanilla Ice Cream (page 143).
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28
Sticky toffee pudding demands to be served warm.
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29
The puddings can be made up to 2 days in advance and kept at room temperature, well wrapped; hold off dousing them with the remaining sauce until just before broiling.
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30
If you cant find kumquats, or if theyre not in season, you can make the recipe without them for more traditional sticky toffee puddings.
