Individual Sticky Toffee Puddings

Individual Sticky Toffee Puddings

A truly delectable dessert, the perfect pudding for a chilly day! The sponges can be made in advance and frozen to make this a hassle-free dessert.

Makes 8

Prep time: 20 minutes

Cooking time: 40 minutes

Ingredients

175g pitted dates, chopped

300ml water, boiled

1 tsp bicarbonate of soda

50g unsalted butter, softened

175g caster sugar

2 eggs, beaten
210g self raising flour

1 tsp vanilla extract

For the sauce:

250g unsalted butter

300g soft brown sugar

400ml single cream

Preparation method

1. Preheat the oven to 180°C/ 160°C Fan/ 350°F/ Gas mark 4. Grease eight 200ml mini pudding ramekins, line each base with a circle of baking parchment.

2. Place the chopped dates into a bowl with the boiling water and bicarbonate of soda and set aside.

3. In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs gradually, mixing continuously. Now fold through the sifted flour with the dates and their liquid and vanilla extract.

4. Divide the mixture between the eight ramekins and place onto a baking tray. Place in the oven for 25 minutes.

5. Meanwhile prepare the sauce, put the butter, sugar and cream into a saucepan, bring to the boil and simmer for 5 minutes, stirring occasionally.

6. Remove the puddings from the oven and turn out onto a lined baking tray. Spoon over half of the sauce, place in the oven for a further 5 minutes. Now place the individual puddings into dessert bowls and serve with the remaining sauce.  Enjoy!