Preheat oven to 350 degrees F.
Lightly grease individual ramekins or cups with vegetable baking spray. Coat the bottom and sides of each ramekin with granulated sugar.
Prepared Hazelnut Sauce (see recipe below). Place 1 tablespoon of the prepared sauce on the bottom of each ramekin or cup. Set remaining sauce aside.
In a bowl, place the baking soda, raisins, and molasses. Mix in the boiling water until combined; set aside.
In a large mixing bowl of your electric mixer, at a medium speed, cream the butter, sugar, and vanilla extract until creamy. Add the beaten egg. Reduce mixer to low and slowly blend in the raisin/molasses mixture, flour, ginger, and walnuts.
Spoon the prepared cake mixture into the ramekins or cups.
Set the ramekins on a baking sheet and bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 5 minutes.
Warm the remaining Hazelnut Sauce.
To serve, place each individual ramekin onto a serving place. Pour a little of the heated Hazelnut Sauce on top of each cake and sprinkle with toffee candy pieces and some chopped walnuts (if desired).
Alternate Topping: In lieu of a hot sauce, the cold hazelnut spread could be used as a frosting and then topped with toffee pieces.
Make 6 servings.
In the top of a double boiler over medium heat, add the hazelnut spread and butter, stirring until melted.
* If desired, reserve some of the chopped walnuts for topping.
Sticky Toffee Sponge Cake Recipe: https://whatscookingamerica.net/EllenEaston/StickyToffee_SpongeCake.htm