Step 1

In a medium saucepan, combine 1 cup of the heavy cream with the butter, corn syrup and sugar. Bring to a boil over medium heat. Reduce heat and cook over low heat, stirring often, until it begins to turn a golden color. Carefully whisk in the remaining 1 cup of heavy cream.

Step 2

In a small saucepan, simmer the dates in the water over medium-low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor or high powered blender and puree until very smooth.

Step 3

Preheat the oven to 350°. Lightly butter or spray with non-sticking cooking spray four to six 1/2-cup ramekins.

Step 4

In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and then add the date puree. Mix until combined.

Step 5

Add the flour, baking powder, baking soda and salt. Spoon the batter into the ramekins and smooth the tops with a spoon. Bake for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. Let cool slightly.

Step 6

Run a knife along the sides of the ramekins. Invert the sticky toffee pudding onto a plate. Top with a generous amount of caramel sauce and vanilla ice cream.