Sticky Toffee Pudding

Steps

1. Chop Medjool dates into small pieces and place them in a bowl. Pour boiling water over the dates and let them soak for about 30 minutes until cool and soft. Mash them slightly with a fork and mix in vanilla extract.
2. Preheat the oven to 180°C (fan 160°C/gas mark 4) and butter and flour seven mini pudding tins (around 200ml each), placing them on a baking sheet.
3. In one bowl, sift together self-raising flour and bicarbonate of soda. In another bowl, beat eggs.
4. In a large mixing bowl, cream together butter and demerara sugar until slightly creamy and grainy. Gradually add the beaten eggs, mixing well after each addition. Stir in black treacle.
5. Gently fold in one-third of the flour mixture, followed by half the milk, alternating until all ingredients are fully incorporated. The mixture should be a thick batter. Gently fold in the soaked dates.
6. Divide the batter evenly among the prepared tins and bake for 20-25 minutes until risen and firm.
7. While the puddings are baking, prepare the toffee sauce. In a medium saucepan, combine demerara sugar, butter, and half of the double cream. Bring to a boil while stirring continuously until the sugar dissolves.
8. Stir in black treacle and let the mixture bubble for 2-3 minutes until it reaches a rich toffee color. Remove from heat and mix in the remaining double cream.
9. Once the puddings are baked, let them cool in the tins for a few minutes before loosening the sides with a small palette knife and turning them out. You can serve them immediately with warm sauce or for a stickier treat, drizzle half the sauce into ovenproof serving dishes, place the puddings on top, and pour the rest of the sauce over.
10. Cover with foil and let them sit for a day or two for maximum stickiness before warming in the oven at 180°C (fan 160°C/gas mark 4) for 15-20 minutes before serving. Enjoy on their own or with a scoop of ice cream or custard!