Instructions

• Preheat the oven to 350°F (190°C). Butter an 8½‑inch (24 cm) soufflé dish or a similar-sized baking dish.
• Make the toffee sauce: in a medium saucepan combine 2 cups (500 ml) heavy cream, 1/2 cup (90 g) demerara or muscovado (or another dark brown) sugar, 2 1/2 tablespoons golden syrup or molasses, and a pinch of salt. Bring to a boil over medium heat, stirring often to dissolve the sugar.
• Reduce the heat and simmer the sauce, stirring constantly, for about 5 minutes, or until it thickens and coats the back of a spoon.
• Pour half of the hot sauce into the prepared soufflé dish. Pour the other half into a heatproof container and set aside for serving. Place the soufflé dish in the freezer until the sauce in the dish is cooled and slightly set (about 10–15 minutes).
• Make the date mixture: in a medium saucepan combine 6 ounces (180 g) pitted dates (snipped or chopped) and 1 cup (250 ml) water. Bring to a boil, then remove from the heat and stir in 1 teaspoon baking soda (the mixture will foam). Stir in the optional 1/3 cup (40 g) chopped candied ginger if using. Set the mixture aside, keeping it slightly warm.
• In a small bowl sift together 1 1/4 cups (175 g) flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt.
• In the bowl of a standing mixer or using a hand mixer (or by hand), beat 4 tablespoons (55 g) unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy.
• Gradually beat in the 2 large eggs, one at a time, then beat in 1 teaspoon vanilla extract. The mixture may look slightly curdled—this is normal.
• Stir in half of the sifted flour mixture, then fold in the warm date mixture, then add the remaining flour mixture. Mix just until combined—do not overbeat.
• Remove the soufflé dish from the freezer, scrape the batter into the dish over the set sauce, and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
• Remove the pudding from the oven and let it cool slightly (a few minutes). If the reserved toffee sauce has chilled, warm it gently before serving. Spoon the warm toffee sauce over portions of the pudding and serve warm.