Mash the soaked dates to a fine paste. Add a tsp of vanilla essence or extract into the dates mixture.
Beat the softened butter and brown sugar in a deep bowl till it is well combined. The mixture would look a little grainy.
Add the the eggs one by one and continue to beat the mixture till it gets smooth.
Now add 2 tbsp of treacle and beat it into the mixture until it is well blended.
Divide the flour into three parts. Alternatively fold it in with milk.
Stir in the mashed dates into the pudding batter. The batter could look curdled at this stage but that is perfectly fine.
Pour the batter into the cupcake/muffin trays, ramekins or your prepared baking dish.
Bake in a preheated oven at 180 degrees for 20-25 minutes or till firm and risen.
Mix the sugar, butter and half the 225ml of cream in a sauce pan.
Slowly bring it to a boil and let it combine. Keep stirring continuously till the sugar has completely dissolved.
Add a tablespoon of treacle to it and let it combine.
Slowly increase the heat and let it boil for 2-3 minutes till you get a toffee colour.
Stir occasionally to make sure that the sauce does not get burnt.
Take it off the flame and beat in the rest of the cream to complete the making of the toffee sauce.
Leave the cake part in the tray for a little while .
Remove the baked base and pour half the portion in the bottom of an oven proof dish/baking tray.
Place the baked base on top of it and pour the rest of the toffee sauce.
Whenever you are ready to serve it, cover the dish in foil, raised enough so that it doesn’t come in contact with the pudding.
Preheat the oven to 180 degrees and bake for 15 minutes till the sauce is bubbling.
Serve this with cold ice cream, clotted cream or custard.