British Sticky Toffee Pudding Cake

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1. 1Step 1: Preheat the oven to 350 °F. Spray your preferred combination of 6-ounce ramekins and 8-ounce ramekins with baking spray (the 8-ounce ramekins serve two in our house). Set aside.
2. 2Step 2: Put 1¼ cups dates into a saucepan with 1 cup water. Bring to a boil then lower the heat and simmer for 2 minutes. Remove from the heat and stir in the 1 teaspoon baking soda. The mixture will foam up, so be prepared.
3. 3Step 3: In a medium mixing bowl, beat 6 tablespoons unsalted butter, ⅓ cup golden syrup, ¼ cup light brown sugar, and 1 tablespoon molasses with a hand mixer until light and creamy, then beat in 2 large eggs, one at a time. Mix in the 1 teaspoon pure vanilla extract.
4. 4Step 4: Fold in 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, and dates (with their liquid) and mix to a smooth consistency. Spoon into the prepared ramekins and place them onto a half sheet baking pan.
5. 5Step 5: Bake the cakes on the middle shelf for 30 minutes or until a cake tester comes out clean.
6. 6Step 6: Remove the baking pan from the oven and place the ramekins onto a wire rack to cool about 15 minutes. Unmold them onto the wire rack and cool about 5 to 10 minutes more.
7. 7Step 7: While the cakes are cooling, combine ⅔ cup heavy cream, 6 tablespoons unsalted butter, ⅓ cup light brown sugar, and 4½ tablespoons golden syrup in a medium saucepan. Stir together over a low heat until the brown sugar has dissolved and the sauce is smooth. Remove from heat and set aside.
8. 8Step 8: Pour the toffee sauce onto the warm cakes and serve.
9. 9Step 9: Storage instructions: You can make the cakes 2 days ahead of when you're planning to serve them. Let them cool completely, then store in an airtight container at room temperature. For longer storage, wrap the cakes tightly with plastic wrap, place in a plastic ziplock bag, and store in the freezer for 2 to 3 months. Thaw them on the counter and reheat at 325˚F just until warm.
10. 10Step 10: Make-ahead instructions: The toffee sauce will keep in the refrigerator, covered, for 2 weeks. Reheat it gently in microwave at 30-second intervals or in a small saucepan over medium-low.
11. 11Step 11: This recipe makes 4 cups (about 800 grams) of batter.