Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients for 8 small individual puddings

220g stoned & finely chopped Medjool dates
180g boiling water
1 tsp vanilla extract
175g self-raising flour
1 tsp bicarbonate of soda
2 large eggs
85g butter (softened)
140g demerara sugar
2 tbsp black treacle
100ml milk
A little flour and butter to grease the tins

Ingredients for toffee sauce

175g light muscovado sugar
50g butter
225ml double cream
1 tbsp black treacle

Method

1. Pre-heat the oven to 170 C (fan)
2. Soak the dates in the boiling water in a bowl for 1/2 an hour or so. After the 1/2 hour use a fork to mash up the dates further into to a 'mush'
3. Butter and flour the 8 individual pudding tins
4. Cream the butter and sugar
5. Stir in the eggs one at a time
6. Add in the vanilla extract, flour, bicarb of soda, sugar, treacle and milk
7. Finally stir in the date 'mush'
8. Divide the mixture into the 8 small tins
9. And place in the oven for 25 minutes
10. Place the ingredients for the toffee sauce in a small saucepan and heat on a medium heat until ready (it'll be obvious)
11. Best served the pudding and toffee sauce with cream (although custard will do)