Individual sticky toffee puddings
A deliciously easy and luxurious pudding for dinner parties and gatherings.
Equipment: you will need 4 small pudding basins (dariole moulds)
Ingredients
For the pudding
- 50g/1¾oz unsalted butter, softened, plus extra for greasing the moulds
- 175g/6oz self-raising flour, plus extra for dusting the moulds
- 170g/6oz medjool dates, pitted and finely chopped
- ½ vanilla pod, seeds only
- 1 tsp bicarbonate of soda
- 75g/2½oz golden caster sugar
- 75g/2½oz dark muscovado sugar
- 2 free-range eggs, beaten
- ½ tsp ground ginger
- ½ tsp mixed spice
- pinch ground cloves
For the sauce
- 100²µ/3½´Ç³ú unsalted butter
- 160g/5½oz soft brown sugar
- 120ml/4fl oz double cream
- 100²µ/3½´Ç³ú walnuts, roughly chopped
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Butter 4 small pudding basins (dariole moulds) and dust with flour, shaking out any excess and place them on a baking tray.
To make the pudding, pour 200ml/7fl oz boiling water over the dates in a medium bowl. Add the vanilla seeds and bicarbonate of soda, mix to combine and leave to soak.
In a clean bowl, cream the butter with the sugars using an electric whisk. Beat in the egg a little at a time then gently fold in the flour and spices. Pour in the date mixture and stir well.
Divide the mixture equally between the prepared basins, they should be roughly two-thirds full. Cook for 15-20 minutes or until well-risen and springy to the touch. Allow to cool and then remove from the moulds.
To make the sauce, combine all ingredients in a large saucepan and place over a low heat until the sugar has dissolved.
To serve, pour a small amount of sauce over each pudding (as desired) and finish with chopped walnuts.