Sticky Toffee Pudding
In Kitchenaid set on medium-high speed, beat butter, brown sugar, and eggs until blended, scraping down sides of bowl. Slowly blend in flour, baking powder, salt, and date mixture just until combined. Pour mixture evenly into ramekins and set on a baking sheet or into muffin tins.
Bake until tops spring back when lightly pressed in the center, about 20 minutes. Serve warm with toffee sauce and Bird's custard (from your local British foods store, or QFC sometimes carries it).