From the Washington Post, described more or less as luscious.
Ingredients
Puddings
8 ounces pitted Deglet Noor dates
1 cup (240 milliliters) hot water
1 1/2 teaspoons baking soda
1 1/2 cups (187 grams) all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
8 tablespoons (1 stick/113 grams) unsalted butter, at room temperature
6 tablespoons (76 grams) packed light or dark brown sugar
2 large eggs, at room temperature
Toffee Syrup
1 cup (240 milliliters) heavy cream
8 tablespoons (1 stick/113 grams) unsalted butter
3/4 cup (152 grams) packed light or dark brown sugar
Instructions
1. Position the baking rack in the middle of the oven and preheat to 350 degrees. Coat a 12-cup muffin tin with nonstick cooking spray.
2. Make the puddings: In a food processor, pulse the dates until finely chopped. (This can also be done by hand, but the machine does a better job.)
3. In a medium bowl, stir together the dates, hot water and baking soda. Let rest for 10 minutes. In a small bowl, whisk together the flour, baking powder and salt.
4. In a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat the butter and brown sugar on medium speed until fluffy, about 3 minutes. Still on medium, add the eggs, one at a time, scraping down the bowl after each addition. Add the flour mixture in two additions on low speed. Scrape down the bowl.
Add the date mixture in three additions on low speed and mix until incorporated.
5. Fill each muffin cup three-fourths full. Bake 18 to 20 minutes, until a toothpick inserted into the center of one of the puddings comes out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Carefully remove the puddings from the muffin pan and onto the rack.
6. Make the toffee syrup: In a medium saucepan over medium heat, combine the cream, butter and brown sugar and stir until the butter is melted and the sugar is dissolved, 5 to 7 minutes.
7. Remove the syrup from the heat, poke the puddings all over with a skewer, and dip each cake, one at a time, into the syrup, turning them over and over to soak them well before transferring to a (microwaveable) serving plate.
8. To serve, heat the puddings in the microwave for 20 seconds. Serve warm. Warm any remaining toffee syrup over low heat and serve on the side.