• Preheat oven to 180°C bake. Butter a mini bundt tin or 22cm cake tin.
• Combine dates and water in a bowl, then stir in the baking powder. Allow to sit for 10-15 minutes.
• In a bowl, using a whisk or electric hand mixer, cream together the sugar and butter until light and fluffy. Add in the egg and whisk until combined.
• Using a fork, mash the dates with the soaking liquid as best as possible to make a thick paste and then stir in sour cream. Add into the butter mixture, along with the flour, baking powder, spices and salt. Fold until just combined
• Spoon into the prepared baking tin and bake for 22 minutes or until the cake bounces back when touched and a skewer inserted comes out mostly clean. It’s often better to slightly undercook the cake.
• Remove from the oven and allow to cool slightly in the tin.

Toffee Sauce

• Heat the butter and sugar over medium heat in a small saucepan. Keep constant watch and stir continuously to ensure it heats evenly and doesn’t burn at the bottom.
• When the sugar has dissolved, allow it to simmer for a further 3 minutes, where it will begin to bubble and thicken.
• Remove from the heat and immediately plunge the bottom of the pot into some cold water to prevent further cooking. Stir in sour cream until creamy and smooth.
• Brush some of the toffee sauce all over the puddings to stop them from drying out.
• Serve with toasted nuts and extra toffee sauce. Optional: Ice cream, cream, yoghurt or extra sour cream!