The Ultimate Sticky Toffee Pudding

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READY IN: 1hr 25mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the dates in a bowl and pour ove the boiling water. Leave to stand for about 30 minutes. Drain off any excess liquid and mash them up a bit if they are large pieces.
  • Stir in the vanilla extract.
  • Butter and flour seven mini pudding tins (about 200ml each) and sit them on a baking sheet.
  • Heat oven to 180c/fan 160c/gas 4.
  • While the dates are soaking make the puddings.
  • Mix the flour and bicarbonate of soda together. Beat the eggs in a separate bowl.
  • Beat the butter and sugar together in a large bowl until creamy, but it will be slightly grainy because of the sugar.
  • Add the eggs a little at a time.
  • Beat in the black treacle.
  • Using a metal spoon, gently fold in a third of the flour, then half the milk. Repeat until all flour and milk is used.
  • Stir in the dates.
  • The mixture may look a bit curdled, but should be like a soft thick batter.
  • Spoon evenly into prepared tins.
  • Bake for 20-25 minutes until risen and firm.
  • Meanwhile make the sauce.
  • Put the sugar and butter in a medium saucepan with half the cream.
  • Bring to the boil over a medium heat stirring all the time until the sugar has completely dissolved.
  • Stir in the black treacle.
  • Turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is rich toffee colour. Stir it occasionally to make sure it doesn't burn.
  • Take the pan off the heat and beat in the rest of the cream.
  • Remove puddings from the oven.
  • Leave them for a couple of minutes and then turn them out.
  • You can serve them now with the sauce poured over, but they get even stickier if you keep them for a day or two covered in sauce.
  • Put half the sauce in a serving dish, stand the puddings in there, and pour over the rest of the sauce.
  • To serve, heat them in the oven (preheated as above) covered with foil,until they are hot, about 15 minutes.
  • Serve on their own, or with cream or custard.
  • Can also be frozen -- mine didn't last that long!
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