Sticky Toffee Pudding

For date filling, in a medium saucepan, combine dates and water. Bring to boiling; reduce heat. Cook, covered, for 15 minutes or until most of the liquid is absorbed, stirring occasionally. Remove from heat; stir in molasses; set aside to cool slightly.

Grease eight 6-ounce ramekins, soufflé dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well combined. Add egg and vanilla; beat for 1 minute more. Add date mixture to butter mixture, beating on low speed just until combined. (Do not overmix.) With a wooden spoon, stir in flour mixture until combined. Spoon about 1/3 cup batter into each prepared ramekin.

Bake in a 350 degree F oven for 20 to 25 minutes or until top springs back when lightly touched. Cool in ramekins on a wire rack for 3 minutes. Using a knife, loosen pudding from sides of ramekins. Invert onto dessert plates. Spoon about 3 tablespoons of Honey Toffee Sauce over each warm pudding, allowing it to seep down around the sides and cover the top. Top with whipped cream and toffee pieces, if you like. Serve immediately. Makes 8 servings.