Step 1 of 9
Sticky Toffee Pudding Ultimate
Stone and finely chop the dates. Place in a bowl and pour over the boiling water. Leave to soak for about 30 minutes until cool. Mash lightly with a fork and stir in the vanilla extract.
Step 2
Butter and flour seven mini pudding tins (about 200ml each) and place on a baking sheet. Heat the oven to 180C / 160C fan / Gas 4.
Step 3
Mix the flour and baking soda together. Beat the eggs in a separate bowl. In a large bowl, beat the butter and sugar together for a few minutes until slightly creamy.
Step 4
Add the eggs a little at a time, beating well between additions. Beat in the black treacle.
Step 5
Using a large metal spoon, gently fold in one-third of the flour, then half the milk. Repeat until all the flour and milk is incorporated. Stir in the soaked dates. The batter will be soft and thick and may look slightly curdled.
Step 6
Spoon the batter evenly between the prepared tins. Bake for 20 to 25 minutes until risen and firm.
Step 7
Put the muscovado sugar, 50g butter and half the cream into a saucepan. Bring to the boil over medium heat, stirring, until the sugar dissolves. Stir in the black treacle and let the mixture bubble for 2 to 3 minutes until a rich toffee colour. Beat in the remaining cream.
Step 8
Leave the puddings in the tins for a few minutes, then loosen the sides with a palette knife and turn out.
Step 9
Serve immediately with sauce poured over, or pour half the sauce into ovenproof dishes, sit the puddings on top, pour over the remaining sauce, and cover loosely with foil. To reheat, warm in a 180C oven for 15 to 20 minutes until the sauce is bubbling.
