Kumquat Sticky Toffee Puddings

• 4 ounces (115 g) dates, pitted and diced
• 1/2 cup (125 ml) water
• 1/2 teaspoon baking soda
• 2 cups (500 ml) heavy cream
• 1/2 cup (120 g) packed dark brown sugar
• 2 1/2 tablespoons (40 ml) mild-flavored molasses
• Big pinch of salt
• 18 large kumquats, sliced and seeded
• 1 1/3 cups (185 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons (2 ounces/60 g) unsalted butter, at room temperature
• 2/3 cup (130 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

1. To prepare the dates, in a small saucepan, bring the dates and water to a boil.
2. Remove from the heat and mix in the baking soda.
3. Let stand for 10 minutes, then mash the dates with a fork until theyre almost smooth but still a bit lumpy.
4. Set aside.
5. To make the toffee sauce, in a medium saucepan, bring the cream, brown sugar, molasses, and salt to a boil, stirring to dissolve the sugar.
6. Once boiling, decrease the heat and simmer until the mixture is thick enough to coat a spoon or spatula, about 7 minutes.
7. Remove from the heat and let cool for a few minutes.
8. Put a scant tablespoon of toffee sauce in each cup of a standard 12-cup nonstick muffin tin (you will have some sauce left over).
9. Arrange the kumquat slices in a pinwheel pattern over the sauce in the muffin tins.
10. Preheat the oven to 350F (175C).
11. To make the cakes, in a small bowl, whisk together the flour, baking powder, and salt.
12. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
13. Add the eggs one at a time, then add the vanilla and continue to beat until thoroughly combined.
14. Stir in half of the flour mixture until barely mixed in, then stir in the mashed dates.
15. Fold in the remaining flour mixture, stirring just until incorporated.
16. Dont overmix.
17. Divide the batter among the cups of the muffin tin and smooth the tops slightly.
18. Bake until just set, about 25 minutes.
19. Remove the muffin tin from the oven and invert the cakes onto a sturdy nonreactive baking sheet.
20. Push them together so that theyre touching each other.
21. Position the oven rack near the top of the oven and preheat the broiler.
22. While the broiler is heating, ladle the remaining toffee sauce over the cakes, dousing them well.
23. When the broiler is hot, put the cakes in the oven, leaving the door ajar.
24. Broil until sizzling hot and the sauce is really bubbling, about 5 minutes (the time will vary depending on the strength of your broiler, so keep an eye on the cakes.)
25. Remove the puddings from the oven and place them on a serving platter or on individual plates.
26. Scrape the sauce from the baking sheet over them.
27. Serve warm with a dollop of whipped cream (page 239) or, better yet, Vanilla Ice Cream (page 143).
28. Sticky toffee pudding demands to be served warm.
29. The puddings can be made up to 2 days in advance and kept at room temperature, well wrapped; hold off dousing them with the remaining sauce until just before broiling.
30. If you cant find kumquats, or if theyre not in season, you can make the recipe without them for more traditional sticky toffee puddings.

dates, water, baking soda, heavy cream, brown sugar, molasses, salt, kumquats, flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/kumquat-sticky-toffee-puddings-379530 (may not work)