Sticky Toffee Pudding

Instructions

1. 1

   Chop and Soak Dates

   8 min

   Finely chop the Medjool dates into small pieces and place them in a mixing bowl. Pour boiling water over the chopped dates, ensuring they are fully submerged, and allow them to soak for about 30 minutes until they are cool and softened. Once softened, mash them lightly with a fork and stir in vanilla extract for added flavor.

2. 2

   Preheat Oven and Prepare Tins

   5 min

   Set your oven to preheat at 180°C (fan 160°C/gas mark 4) to ensure it reaches the right temperature for baking. Meanwhile, generously grease seven mini pudding tins (approximately 200ml capacity) with butter, then sprinkle a little self-raising flour inside each tin and tap out the excess flour. Arrange the tins on a baking sheet for easy handling later.

3. 3

   Sift Dry Ingredients

   5 min

   In a medium-sized bowl, sift together the self-raising flour and bicarbonate of soda to ensure there are no lumps and to aerate the mixture. This step is crucial for achieving a light and fluffy sponge. In a separate bowl, crack and beat the eggs until they are well combined and slightly frothy, which will help incorporate air into the batter.

4. 4

   Cream Butter and Sugar

   6 min

   In a large mixing bowl, cream together the butter and demerara sugar using a hand mixer or a wooden spoon until the mixture becomes slightly creamy with a grainy texture. Gradually add in the beaten eggs, mixing thoroughly after each addition to ensure a smooth batter. Finally, stir in the black treacle for a deep, rich flavor.

5. 5

   Combine Wet and Dry Ingredients

   8 min

   Gently fold in one-third of the flour mixture into the butter and sugar mixture, followed by half of the milk. Alternate this process, mixing gently until all the dry ingredients and milk are fully combined, resulting in a thick batter. Carefully fold in the soaked dates, ensuring they are evenly distributed throughout the batter without over-mixing.

6. 6

   Fill Tins and Bake

   35 min

   Evenly distribute the batter into the prepared pudding tins, filling them to about three-quarters full. Place the filled tins in the preheated oven and bake for 20-25 minutes. The puddings are ready when they have risen and feel firm to the touch, and a toothpick inserted in the center comes out clean.

7. 7

   Prepare Toffee Sauce

   35 min

   While the puddings are baking, prepare the luscious toffee sauce. In a medium saucepan, combine demerara sugar, butter, and half of the double cream. Heat the mixture over medium heat, stirring continuously until it comes to a boil and the sugar has completely dissolved, creating a smooth sauce.

8. 8

   Cook Toffee Sauce

   20 min

   Once boiling, stir in the black treacle and allow the mixture to bubble for 2-3 minutes, watching closely as it turns a rich toffee color. This bubbling indicates that the sauce is cooking properly. Remove the saucepan from heat and mix in the remaining double cream for a creamy finish.

9. 9

   Cool and Serve Puddings

   8 min

   After baking, let the puddings cool in the tins for a few minutes. Use a small palette knife to gently loosen the sides of each pudding, then carefully turn them out onto a serving plate. For immediate serving, drizzle warm toffee sauce over the top, or for a stickier treat, place half the sauce in ovenproof dishes, position the puddings on top, and pour the remaining sauce over them.

10. 10

    Rest and Reheat for Stickiness

    5 min

    For enhanced stickiness, cover the puddings with foil and allow them to rest for a day or two. When ready to serve, reheat them in the oven at 180°C (fan 160°C/gas mark 4) for 15-20 minutes. Serve warm on their own or with a scoop of ice cream or custard for a delightful finish.