Sticky Toffee Pudding Cakes | Desserts | Umami

Ingredients

• Pudding Cakes
• 8 ounces (227 grams) pitted dates, cut crosswise into ¼ inch thick slices (1⅓ cups)
• ¾ cup warm water (110 degrees)
• ½ teaspoon baking soda
• 1¼ cups (6 ¼ ounces) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup packed (5¼ ounces; 149 grams) brown sugar, light or dark
• 2 large eggs
• 4 tablespoons unsalted butter,melted
• 1 ½ tablespoons vanilla extract
• Toffee Sauce
• 4 tablespoons unsalted butter
• 1 tablespoon water
• 1 cup packed (7 ounces; 198 grams) brown sugar
• ¼ teaspoon salt
• 1 cup heavy cream
• 1 tablespoon rum
• ¼ teaspoon lemon juice