Preheat BBQ on Half to 350 F and grease muffin tins.
Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes.
In a large bowl, cream butter brown sugar and vanilla.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and beat well.
Sift together flour and baking powder.
Add the dry ingredients to the creamed mixture in three additions and mix until smooth.
Puree the date mixture in a food processor or blender. Stir in the baking soda then add to the batter.
Spoon batter into well-greased muffin tins and bake on the BBQ for about 18 – 20 minutes at 350 F until the center is just firm. It may take a little longer if your bbq is opened and closed a few times
Let cool slightly before removing from cast iron pan. These have a delicate crumb so remove it carefully. (Don’t worry if the bottoms look a little messy. Once they’re coated in toffee sauce they’ll look lovely.)
Serve warm with toffee sauce drizzled over and garnished with fresh cherries.
Place all in a pot and melt together until combined over medium heat for approximately ten minutes, add a pinch of salt and ready to go!