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Bhakti Sticky Toffee Pudding

Ingredients For Cake: 
1 1/2 Cup Bhakti Original Concentrate 
2 1/4 Cups Pitted Dates
1/2 Cup Milk 
1 1/2 teaspoon baking soda
2 1/4 cups flour
1 1/2 teaspoon baking powder 
2 teaspoons cinnamon
2 teaspoons cardamom 
1/2 teaspoon salt 
1/2 cup unsalted butter
1/2 cup granulated sugar 
1/2 brown sugar, packed 
2 teaspoons pure vanilla extract
3 eggs 
Chopped Pecans 
Ingredients For Toffee Sauce: 
1/2 Cup Light Corn Syrup 
2 1/2 Cups Heavy Cream
1 Stick Butter
1 cup granulated sugar 
Step1:
In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl. 
Step 2:
In a small saucepan, simmer the dates in 1 cup of Bhakti concentrate over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth. 
Step 3:
Preheat oven to 350. 
Lightly butter 6 ramekins. 
In small bowl whisk all the dry ingredients. 
In medium bowl beat all wet ingredients - eggs, sugar, butter, bhakti, and date puree, vanilla. 
Spoon batter into ramekins and smooth on top. 
Bake for 20 minutes. Let cool. 
Step 4:
Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges. 
Step 5:
Let the pudding cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.