Delicious, baked, warm individual sticky toffee pudding mug cakes. Perfect for dessert of snacking. You can also bake these in ramekins or as one large sticky toffee pudding in an 8-inch baking dish.
Preheat oven to 350 F. (175C)
In a medium bowl with an electric mixer or the bowl of a stand mixer with a beater blade, beat the butter with the brown sugars until creamy. Add eggs and beat until combined, scraping down sides of bowl as necessary. Add flour and baking powder, along with a pinch of salt. and mix until smooth. Add soaked dates together with the soaking water. Mix until combined. (Batter will be quite liquidy at this point).
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!