Sticky Toffee Pudding Ultimate

Instructions

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

2- Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.

3- Stir in the vanilla extract.

4- Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.

5- Heat oven to 180C/fan 160C/gas 4.

6- While the dates are soaking, make the puddings.

7- Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.

8- Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar).

9- Add the eggs a little at a time, beating well between additions.

10- Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat.

11- Repeat until all the flour and milk is used.

12- Stir the soaked dates into the pudding batter.

13- The mix may look a little curdled at this point and will be like a soft, thick batter.

14- Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.

15- Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream.

16- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.

17- Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.

18- Take the pan off the heat and beat in the rest of the cream.

19- Remove the puddings from the oven.

20- Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.

21- You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce.

22- To do this, pour about half the sauce into one or two ovenproof serving dishes.

23- Sit the upturned puddings on the sauce, then pour the rest of the sauce over them.

24- Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).

25- When ready to serve, heat oven to 180C/fan 160C/gas 4.

26- Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling.

27- Serve them on their own, or with cream or custard.