Ultimate Sticky Toffee Pudding

Steps

1. Chop Medjool dates into small pieces and place them in a bowl. Pour the boiling water over the dates and let them soak for about 30 minutes until cool and softened. Once done, mash them lightly with a fork and mix in the vanilla extract.
2. Preheat the oven to 180°C (fan 160°C/gas 4). Grease and flour seven mini pudding tins (approximately 200ml each) and arrange them on a baking sheet.
3. In a mixing bowl, combine self-raising flour and bicarbonate of soda. In another bowl, beat the eggs.
4. In a large mixing bowl, cream together butter and demerara sugar until slightly fluffy. Gradually add the beaten eggs, mixing well after each addition. Then incorporate the black treacle.
5. Gently add one-third of the flour mixture followed by half of the milk, mixing carefully to avoid overbeating. Repeat this process until all flour and milk are combined. Fold in the soaked dates, resulting in a thick batter.
6. Divide the batter evenly among the prepared pudding 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 muscovado sugar, butter, and half of the double cream. Heat over medium while stirring until the sugar dissolves. Add black treacle, increase the heat slightly, and let it simmer for 2-3 minutes until it reaches a rich toffee color. Remove from heat and stir in the remaining cream.
8. Once the puddings are done, allow them to cool slightly in the tins before loosening the sides with a palette knife and inverting onto a plate. Drizzle with toffee sauce, or for stickier results, place them in an ovenproof dish, pour half the sauce over, and cover loosely with foil. Let them sit for a day or two.
9. To serve, reheat the puddings in the oven for 15-20 minutes until the sauce is bubbling. Serve warm, optionally with ice cream, cream, or custard.