1. You can use ramekins or muffin tins to bake these. If you are using ramekins you will need to butter 8, 1/2 cup ramekins. If you use a muffin tin, butter the cups, then fill all 12.

Make the puddings:

1. Preheat your oven to 350 degrees F.
2. Boil 1 cup water, then add the vanilla and baking soda. Add raisins. Set aside to cool.
3. With a mixer cream the butter and sugar until fluffy.
4. Gradually add the lightly beaten eggs to the butter mixture.
5. In a separate bowl sift the flour and baking powder together, then gently fold it into the batter.
6. Then fold in raisin mix.
7. Add the batter to the baking dish you chose, and bake for 25 minutes.
8. Let cool for about 10 minutes before serving.

Make the toffee sauce:

1. While the little cakes are baking you can make the toffee sauce.
2. Combine the brown sugar, butter and whipping cream in a saucepan, and stir over low heat until the sugar is dissolved. Simmer gently until sauce thickens, about 5 – 8 minutes.

Making the Whipping Cream:

1. Whip the whipping cream, vanilla and sugar together.

Putting it all together:

1. Remove the cakes from the pan, drizzle with toffee sauce and top with whipped cream.
2. Enjoy!