Upside Down Sticky Toffee Pudding with Kumquats and Salted Cashews

Step 1

In a small saucepan over medium high heat, bring dates and water to a boil. Remove from flame and add in baking soda. Set aside for 10-15 minutes and then mash with a fork until smooth yet with chunks. Let stand.
For toffee sauce, bring cream, brown sugar, honey/maple syrup to boil. Once it comes to a boil, reduce heat and let simmer 10 minutes until mixture becomes thick and coating the spoon. After taking off heat. Let cool.
Put a tablespoon of the toffee sauce into greased cups of a standard size muffin tray(remaining sauce is to be poured over the baked puddings)
Arrange kumquats in a pattern over the sauce ( I had 3-4 slices in each well).
Preheat oven to 350° F.
For the cakes, sift together flour, baking powder and salt in a bowl. Fork in the broken cashews.
Using an electric mixer, beat the butter and sugar together until smooth.
Mix in eggs one by one and then vanilla.
Alternate by stirring in half the flour mixture, then dates, ending in flour, mixing until just combined. Divide the batter into the 12 sauce filled cups on muffin tray.
Bake until just set, about 20-25 minutes.
Once puddings are baked, remove them from the oven. Turn broiler on and invert the cakes onto a sturdy baking tray. Now the tops will be seen with the sticky sauce and kumquats facing up.
Bring the puddings close to one another. Spoon remaining toffee sauce over the cakes, soaking them well.
Once broiler is heated, put cakes in the oven, with the door slightly open. Broil until sizzling. This took me 3 minutes on hi broil. Be careful not to burn the tops.
Remove pudding cakes from the oven. Scrape off all toffee from sheet and spoon over each.
Add broken cashews over the sauce and cakes.
Serve with heavy cream or ice cream.