Sticky Toffee Pudding Ultimate

Steps

1. 1

   Soak the dates: stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork.

2. 2

   Make the pudding batter: mix the flour and bicarbonate of soda together; beat the eggs in a separate bowl. In a large bowl, beat the butter and sugar until creamy. Add the eggs gradually, beating well between additions. Beat in the black treacle, then gently fold in one-third of the flour, then half the milk; repeat until all flour and milk are used. Stir the soaked dates into the batter; it will be a soft, thick batter.

3. 3

   Bake the puddings: spoon the batter evenly between seven mini pudding tins (about 200 ml each) on a baking sheet. Preheat the oven to 180C/160C fan/gas 4 and bake for 20–25 minutes until risen and firm.

4. 4

   Make the sauce: in a medium saucepan, combine sugar and butter with half the cream. Bring to a boil, stirring until the sugar dissolves. Stir in the black treacle, turn up the heat slightly, and simmer 2–3 minutes until a rich toffee color. Remove from heat and beat in the remaining cream.

5. 5

   Finish and serve: remove puddings from the oven and leave in the tins a few minutes, then loosen from the sides and turn them out. They can be served immediately with sauce or stored overnight in sauce for a stickier result.

6. 6

   Reheat to serve: when ready to serve, heat the oven to 180C/160C fan/gas 4. Warm the puddings, still covered, for 15–20 minutes or until the sauce is bubbling.