Sticky Toffee Pudding Makes 7 little puddings Preparation and Cooking Time - 1hr 30 mins. __________________________________________________________

Ingredients

225g whole dates (medjool)

175ml boiling water

1 tsp vanilla extract

2 eggs

175g self-raising flour

1 tsp bicarbonate of soda

85g butter, softened

140g Demerara sugar

2 tbsp black treacle

100ml milk

For the toffee sauce

175g light muscovado sugar

50g butter, cut into pieces

225ml double cream

1 tbsp black treacle

Method 1. Stone and chop the dates quite small, put them in a bowl and pour the boiling water over. Leave

for about half an hour until cool and well soaked, then mash a bit with a fork and stir in the vanilla. Butter and flour 7 mini pudding tins and sit them on a baking sheet. Heat the oven to 180C (160C fan).

2. Meanwhile, make the puddings. Beat the eggs. Mix the flour and bicarbonate of soda together. Beat the butter and sugar together with an electric hand mixer for a couple of minutes, until slightly creamy. Add the eggs a little at a time, beating well between each addition. Beat in the black treacle. Using a large metal spoon, gently fold in one third of the flour then half the milk, being careful not to over beat. Repeat until all the flour and milk are used. Stir the soaked dates

into the pudding batter. The mix will look curdled at this point and be like a soft, thick batter. Spoon it evenly between the pudding tins. Bake for 20-25 mins until risen and firm.

3. While the puddings bake, make the sauce. Put the sugar and butter in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, then let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the cream.

4. When the puddings are done, take them out of the oven. Leave in the tins for a few minutes then loosen them well from the sides of the tins with a small palette knife before turning them out. Pour about half the sauce into one or two ovenproof serving dishes. Sit the upturned puddings on the sauce, then pour the rest of it over. Cover with a loose tent of foil so the sauce doesn't get smudged.

5. When ready to serve, heat the oven to 180C (160C fan). Warm the puddings through, still covered, for 15-20 minutes or until the sauce is bubbly. Serve with cream or vanilla ice cream.