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.

 
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Ingredients
  • 175 g pitted dates (chopped)
  • 300 ml water (boiled)
  • 1 tsp bicarbonate of soda
  • 50 g unsalted butter (softened)
  • 175 g caster sugar
  • 2 eggs (beaten)
  • 210 g self raising flour
  • 1 tsp vanilla extract
    • For the sauce
  • 250 g unsalted butter
  • 300 g soft brown sugar
  • 400 ml single cream
Instructions
  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. If the sauce is too runny simmer for a further 5 minutes, it will also get thicker as it cools down.
  6. Remove the puddings from the oven and turn out onto a lined baking tray.
  7. 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. Serve with ice cream, custard, cream or just by itself. Enjoy!