Sticky Toffee Pudding Ultimate Recipe

Stone and chop the dates into small pieces and place them in a bowl. Pour 175 ml boiling water over them. Let them sit for about 30 minutes until they've cooled and softened, then mash them gently with a fork. Stir in the 1 tsp vanilla extract.

Meanwhile, butter and flour seven mini pudding tins (each about 200ml/7fl oz) and arrange them on a baking sheet. Heat your oven to 180°C/fan 160°C/gas 4.

While the dates soak, whisk the 175 g self-raising flour and 1 tsp bicarbonate of soda together. Beat the 2 eggs in a separate bowl.

In a large bowl, beat the 85 g butter and 140 g demerara sugar for a few minutes until lightened. Gradually beat in the eggs, then the 2 tbsp black treacle.

Gently fold in the flour mixture and 100 ml milk in alternating additions, taking care not to overmix. Stir in the soaked dates; the batter will be soft and thick. Spoon evenly into the prepared tins and bake for 20-25 minutes, until risen and firm.

While the puddings bake, make the sauce. Combine the 175 g muscovado sugar and 50 g butter in a medium saucepan with half of the 225 ml double cream. Bring this to a boil over medium heat, stirring constantly until the sugar has completely dissolved.

Stir in the 1 tbsp black treacle, then increase the heat slightly and let the mixture bubble for 2-3 minutes, until it deepens to a rich toffee colour. Stir occasionally to prevent scorching. Remove the pan from the heat and beat in the remaining cream.

Remove the puddings from the oven. Let them cool in their tins for a few minutes, then use a small palette knife to loosen them from the sides before turning them out.

You can serve them immediately with the warm sauce drizzled over, but for a truly gooey pudding, let them soak in the sauce for a day or two. To do this, pour about half the sauce into one or two ovenproof serving dishes. Arrange the upturned puddings on top, then pour the remaining sauce over them. Cover loosely with foil to keep the sauce from smudging; there's no need to chill them.