Sticky Toffee Pudding

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1. 1Step 1: Preheat the oven to 350 degrees F. Coarsely chop the dates and place them in a bowl. Pour the boiling water over them and stir in the baking soda. Let the dates soak until cooled down. Using an immersion blender or placing them in a regular blender, puree the dates to make a chunky-smooth mixture (don't puree it completely smooth).
2. 2Step 2: In a large mixing bowl cream the brown sugar and butter until smooth and pale. Beat in the eggs and oil. Add the black treacle and vanilla extract and beat until combined. In a small bowl, stir together the flour, baking powder and salt. Gradually beat in the flour mixture into the wet mixture just until combined. Add the chunky date puree and beat just until combined.
3. 3Step 3: Generously butter a jumbo/king-sized muffin pan (holds roughly 1 cup). Spoon the batter in until about 2/3 full. Bake the cakes on the middle rack for about 25 minutes (about 40 minutes if using the 8x8 inch cake pan - SEE NOTE) or until a toothpick inserted into the center comes out clean. Let the cakes cool for a few minutes in the tins and then remove and place them on wire rack.
4. 4Step 4: Optional: For a more caramelized and moist cake, add about 2 teaspoons of brown sugar and 3/4 teaspoon butter in the bottom of each muffin mold before spooning in the batter (see blog post pictures). We highly recommend it!
5. 5Step 5: Additionally, for an extra moist cake you can brush the cake with a little toffee sauce while the cake is still warm to allow it to absorb some of the sauce. Serve drizzled with the warm English Toffee Sauce and if desired some vanilla ice cream, Crème Anglaise, or some whipped cream.