Step 1

For the toffee pudding: Preheat the oven to 350 degrees F.

Step 2

Grease and flour large muffin cups. Place the dates in a bowl with the baking soda, then pour the boiling water over them. Set aside.

Step 3

Combine the flour and baking powder in a bowl and set aside. Cream the butter and brown sugar together in a mixer on low speed. Add the vanilla, molasses and corn syrup. Mix until combined. Add the eggs one at a time until incorporated. Add the flour slowly. Scrape down the sides. Beat on medium speed for 1 minute, then turn off the mixer. (Do not overbeat the flour mixture.)

Step 4

Place the dates and their liquid in a food processor and pulse 4 to 5 times. (It does not need to be completely smooth; you want some texture.) Turn the mixer to low and slowly add the date mixture. Scrape down the bowl multiple times. Fill the muffin cups two-thirds of the way and bake until the muffins pull away from the sides and become a deep brown color, about 35 minutes.

Step 5

For the toffee sauce: Place the butter in a pot on medium heat until completely melted. Add the brown sugar. Bring to a soft boil and cook until smooth and not gritty, about 5 minutes. Turn off the heat and slowly stir in the heavy cream. Use warm, and ladle over the muffins.

Step 6

Place the half-and-half in a pot over medium heat. Add the granulated sugar. Stir until the sugar is dissolved, about 5 minutes. Slowly whisk in the egg yolks. Reduce the heat to low and continue to stir slowly. Once the custard coats the back of a teaspoon, it is ready. The custard will thicken slightly; be careful not to overcook, or the eggs will look scrambled. Pour the custard into a bowl and stir in the vanilla. Place a layer of plastic wrap on the custard surface and allow to cool to room temperature. Pour approximately 2 tablespoons custard around the already warm sticky muffins and toffee sauce.