For the pudding

1. Preheat oven to 350° F. Spray 6-8 (1/2 cup) ramekins (or use a muffin tin, or you can make one large ‘pudding’ in a square 8×8 cake pan, baking time will increase quite a bit*) with baking spray. Place the ramekins on a rimmed baking sheet (affiliate link) lined with parchment to catch any spills.
2. Bring dates, espresso powder, and water to a boil in a heavy-bottomed saucepan. Remove from heat; stir in baking soda (mixture will foam up a bit. Soda helps to soften the dates). Set aside; let it cool a bit. Use a fork to mash the softened dates.
3. In a large bowl, whisk flour, baking powder, and salt.
4. In a medium bowl, using an electric mixer on medium-high speed, beat butter, sugar, and vanilla for about 3 minutes (it’s alright if it’s a bit grainy). Add one egg; beat to blend thoroughly about 45 seconds. Repeat with the remaining egg.
5. Add the date mixture to the bowl with flour and other dry ingredients. Mix on low speed until almost combined. Add the butter mixture** to the bowl and mix until just combined. Do not over-beat the batter.
6. Pour batter into ramekins, about 2/3 of the way full (use more ramekins or a small pan if you have extra batter, you sure don’t want to waste it ).
7. Bake until a toothpick inserted into the center of the cakes comes out almost clean, 16-20 minutes. If using a larger cake pan, baking time may be closer to 45 minutes. Better to be a little under-done than overdone. Let cool in the ramekins on a wire rack for 30 minutes or so. Turn the ramekins out onto individual plates, and with a wooden spoon, poke some holes in the cakes. Pour the warm sauce over the individual servings, and sprinkle on some crunchy salt (I used Achille Island Smoked Sea Salt). Top with a scoop of ice cream, or drizzle with a few tablespoons of softly whipped cream, also optional but both terribly delicious.

For the sauce

1. Bring dark brown sugar, heavy cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Reduce to simmer for 3 minutes or until sugar is melted. Remove from heat; stir in whiskey, if using, and vanilla.
2. The sauce may be made 4-hours ahead. Let stand at room temperature. Rewarm slightly before using. Top with vanilla ice cream or lightly whipped cream.
3. Tip: you can eat these puds right out of the ramekin, just be sure there’s enough space for the sauce! Add an additional sprinkle of smoked salt before serving for a nice toffee punch! Makes about 1 1/2 cups of sauce. Yum.

Serves 6-8