Get stuck in with this gorgeously rich and decadent dessert (served individually to stop fighting).

Serves 4-6

Pudding

• 140g dates, pits removed, roughly chopped
• ½ teaspoon baking soda
• 60ml boiling water
• 3 tbsp unsalted butter, room temperature
• 85g light brown sugar
• 1 egg
• 80g plain flour
• ½ teaspoon baking powder

Toffee Sauce

• 115g unsalted butter
• 225g brown sugar
• 30ml milk
• 30ml double cream
• 35g golden syrup
• Tiny pinch salt
• 30ml whisky

• Freshly whipped cream, for serving

1   Make the pudding by placing the dates and baking soda in a heatproof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.

2   Preheat the oven to 350˚F (175˚C).

3   In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream butter and sugar on high until light and fluffy, about a minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add flour and baking powder and mix until just combined.

4   Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer, mix on low until well combined.

5   Grease and flour a six-cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17-19 minutes, until a toothpick inserted in the centre comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.

6   While the cakes are baking, make the toffee sauce by combining all ingredients (except whisky) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from the heat, stir in the whisky, and allow to cool slightly before spooning over the puddings. Serve immediately with freshly whipped cream.