Ingredients:
- 225g chopped pitted dates
- 180ml boiling water
- 1 tsp vanilla extract
- 180g + extra for greasing of self-raising flour
- 1 tsp bicarbonate of soda
- 2 lightly beaten eggs
- 85g softened butter
- 140g demerara sugar
- 2 tbsp black treacle
- 100ml milk
- For the toffee sauce:
- 175g brown sugar
- 50g cut into pieces of butter
- 225ml double cream
- 1 tbsp black treacle
- To serve:
- Vanilla ice cream
Method:
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease eight small (180ml) mini pudding tins and place on a baking tray.
- Add the dates to a bowl, then pour over the boiling water. Leave for 30 minutes, then mash a bit with a fork. Stir in the vanilla.
- While the dates are soaking, mix the flour and bicarbonate of soda in a small bowl.
- Beat the butter and sugar together in a large mixing bowl for a few minutes until pale and thick.
- Gradually beat in the eggs, then the treacle.
- Alternate stirring in the flour and the milk.
- Stir in the soaked dates, then spoon into the pudding tins and bake for 20-25 minutes until risen.
- Meanwhile, combine all of the sauce ingredients in a saucepan over a medium-low heat. Bring to a gentle simmer, stirring occasionally, until thick.
- Use a knife to loosen the puddings from the tin, then invert onto serving plates. Drizzle over the sticky sauce and serve with ice cream.
