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 pans (about 7/8 cup each) and place on a baking sheet. Heat the oven to 350°F / 325°F 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 molasses.
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 pans. Bake for 20 to 25 minutes until risen and firm.
Step 7
Put the dark brown sugar, 1 3/4oz butter and half the cream into a saucepan. Bring to the boil over medium heat, stirring, until the sugar dissolves. Stir in the molasses and let the mixture bubble for 2 to 3 minutes until a rich toffee color. Beat in the remaining cream.
Step 8
Leave the puddings in the pans for a few minutes, then loosen the sides with a offset spatula 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 350°F oven for 15 to 20 minutes until the sauce is bubbling.
