INDIVIDUAL STICKY BUTTERSCOTCH PUDDING CAKES

Serves: 8

8 oz (226 g) pitted dates, cut crosswise into 1/4-inch (6-mm) thick slices (1 1/3 cups/330 mL)

3/4 cup (180 mL) warm water (at 110 F/43 C)

1/2 tsp (2.5 mL) baking soda

1 1/4 cups (310 mL) or 6 1/4 oz (177 g) all-purpose flour

1/2 tsp (2.5 mL) baking powder

1/2 tsp (2.5 mL) salt

3/4 cup packed (180 mL) or 5 1/4 oz (149 g) brown sugar

2 large eggs

4 tbsp (60 mL) unsalted butter, melted

1 1/2 tsp (7.5 mL) vanilla extract

1 recipe Butterscotch Sauce (recipe follows)

Adjust oven rack to middle position and heat oven to 350 F (175 C). Grease and flour eight 6-ounce (170-g) ramekins.

1. Set prepared ramekins in large roasting pan lined with dish towel. Bring kettle of water to boil.

2. Combine half of dates, water, and baking soda in 2-cup (500mL) liquid measuring cup (dates should be submerged beneath water), and soak dates for 5 minutes.

3. Meanwhile, whisk flour, baking powder and salt together in medium bowl.

4. Process sugar and remaining dates in food processor until no large date chunks remain and mixture has texture of damp, coarse sand, about 45 seconds, scraping down sides of bowl as needed.

5. Drain soaked dates and add soaking liquid to processor. Add eggs, melted butter, and vanilla and process until smooth, about 15 seconds. Transfer mixture to bowl with dry ingredients and sprinkle drained, soaked dates on top.

6. With rubber spatula or wooden spoon, gently fold wet mixture into dry mixture until just combined and date pieces are evenly dispersed.

7. Divide batter evenly among prepared ramekins. Pour enough boiling water into roasting pan to come 1/4 inch (6 mm) up sides of ramekins.

8. Cover pan tightly with aluminum foil, crimping edges to seal. Bake until cakes are puffed and surfaces are spongy, firm, and moist to touch, about 40 minutes.

9. Immediately transfer ramekins to wire rack and let cool for 10 minutes.

10. Using skewer, poke 25 holes in top of each cake and spoon 1 tablespoon (15 mL) sauce over each cake. Let cakes sit until sauce is absorbed, about 5 minutes.

11. Invert each ramekin onto individual plates or shallow bowls; lift off ramekin. Spoon remaining sauce over cakes and serve immediately.