Maple Toffee Sauce
Preheat oven to 350 ?F and grease and flour eight 5-ounce ramekins and place them in a baking dish.
For sauce, melt butter, maple syrup and brown sugar over medium heat, stirring occasionally. Once bubbling, add cinnamon, orange juice and rum and return to a simmer, stirring. Remove from heat and stir in cream. Spoon 2 Tbsp of sauce into
each ramekin and reserve rest of the sauce to serve with puddings.
Roughly chop dates and simmer in orange juice and maple syrup, uncovered, for 5 minutes. Remove from heat and stir in baking soda. Let cool while preparing batter.
Sift flour, baking powder, cinnamon, ginger and salt. In a separate bowl, cream butter and brown sugar until light. Add eggs one at a time, stirring well after each addition. Add flour mixture alternately with date mixture, stirring well after each addition, starting and ending with flour. Spoon batter evenly between prepared ramekins. Pour boiling water around ramekins (coming up ½ inch) and bake for 30 to 40 minutes, until a tester inserted in the centre of a pudding comes out clean. Remove from water bath and allow to cool at least 10 minutes, and unmold to serve.
Toast walnuts in saucepan on medium heat or in a 350 oven for 10 minutes. Simply stir walnuts in maple syrup to coat. Allow to cool slightly before using.
With a spatula blend butter with pinch of cinnamon and a splash of maple syrup. Fill a piping bag with mixture to pipe on top of pudding.
Reheat toffee sauce and spoon over warm puddings. Using a piping bag pipe the maple compound onto the sticky pudding and then garnish with maple walnuts.