Ingredients:

Yield: 2 servings

2 cups pitted dried dates
2-3/4 cups water
1-1/2 tsp. baking soda
3 oz. soft butter
1/3-cup brown sugar
3 whole eggs
1-1/4 tsp. vanilla
1-3/4 cup all purpose flour
1-3/4 tsp. baking powder
1 tsp. five spice powder

Directions:

1. Bring the dates and water just to a boil. Set aside until needed.
   
2. While the water comes to a boil, begin creaming the butter and sugar until very light and fluffy.
   
3. Add the eggs and vanilla and continue to beat until completely incorporated.
   
4. In a separate bowl, combine the flour and baking powder. Add this mixture to the butter and continue to mix on low speed until smooth.
   
5. In the mean time, place the dates with the water in a food processor and blend until smooth.
   
6. Add the baking soda, (be careful as this will foam up) by hand, stir this mixture into your batter.
   
7. Preheat oven to 350 degrees F.
   
8. Portion into individual baking dishes that have been prepared with butter and flour.
9. Bake until cakes have risen and spring back when tucked.

Caramel

Ingredients:
2 cups sugar
1 tsp. lemon juice
1/4-cup water
1/2-cup heavy cream
2 tsp. vanilla
1/4 tsp. salt

Directions:

1. Caramelize sugar to golden amber color.
   
2. Slowly add cream, vanilla, and salt.
   
3. Ladle caramel over toffee puddings and allow to soak into pudding. Serve warm.

Resource

Simon Kitchen and Bar in the Hard Rock Hotel
Kerry Simon, Chef/Owner
4455 Paradise Road
Las Vegas, NV, 89109
702-693-4440