Adapted from Peli Peli
1 Cup plus 1 tblsp all-purpose flour
1 teaspoon baking powder
1 tsp pumpkin pie spice or 1/4 tsp ginger, 1/8 tsp ground cloves, 1/8 tsp nutmeg, 1/2 tsp cinnamon
3/4 cups pitted dates chopped fine
1 1/4 cups boiling water
1 tsp baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg lightly beaten
1 tsp good vanilla
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed brown sugar
Preheat oven to 350 degrees
Spray a 6 portion mini bundt pan
Place chopped dates in boiling water with the baking soda and set aside
Sift the flour and baking powder together and set aside.
In a bowl or electric mixer, beat the better and sugar until light and fluffy.
Add the egg and vanilla; beat until blended.
Gradually beat in the flour mixture, beating well between additions.
Add the date mixture to the batter and fold until well blended using a rubber spatula. The batter will be very thin.
Pour batter into prepared mini bundt pan and bake until pudding is set and firm on top and spring back with touched, about 30 minutes.
Combine butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly.
Boil gently over medium low heat until mixture is thickened, about 8 minutes.
Preheat broiler. Spoon about 1/3 cup of the toffee sauce over the pudding spread evenly on top.
Place pudding under the broiler until the topping is bubbly, about 1 minute.
Serve immediately spooned into dessert bowls. Drizzle with more toffee sauce and top with ice cream or whipped cream.