Ultimate Sticky Toffee Pudding

Ingredients

• 225 g Medjool dates, pitted and finely chopped
• 175 ml boiling water
• 1 tsp vanilla extract
• 175 g self-raising flour
• 1 tsp bicarbonate of soda
• 2 large eggs
• 85 g butter, softened
• 140 g brown sugar
• 2 tbsp black treacle or molasses
• 100 ml milk
• 175 g soft brown sugar for the sauce
• 50 g butter for the sauce
• 225 ml fresh cream
• 1 tbsp black treacle or molasses for the sauce

Method

1. Pour the boiling water over the chopped dates and leave for 30 minutes, then mash lightly and stir in the vanilla.
2. Preheat the oven to 180°C and grease seven small pudding moulds or one medium baking dish.
3. Combine the flour and bicarbonate of soda.
4. Beat the softened butter and brown sugar until creamy, then gradually beat in the eggs.
5. Beat in the treacle, then gently alternate folding in the flour mixture and milk.
6. Stir in the soaked dates and divide the batter between the moulds.
7. Bake for 20 to 25 minutes until risen and cooked through.
8. For the sauce, heat the brown sugar, butter and half the cream until the sugar dissolves.
9. Stir in the treacle and simmer for 2 to 3 minutes, then stir in the remaining cream.
10. Serve the warm puddings generously covered with toffee sauce.