Sticky Toffee Pudding
ready in 1.5h
220 gr dates
175 gr boiling water
175 gr self-raising flour
1 tsp bicarbonate of soda
85 gr butter
140 gr brown sugar
2 tbs black treacle
100 ml milk
175 gr brown sugar (or 75 gr muscovado and 100 gr brown sugar)
225 gr fresh cream
1 tbs black treacle
55 gr butter
Chop finely the dates with a mixer. Pour in the boiling water. Add the vanilla extract. Activate the blender until smooth. Set aside.
Coat with butter the small baking tins. Pre-heat the oven to 160° C.
Meanwhile beat the butter with the sugar until fluffy. Add the eggs (one at a time).
Add the flour, the bicarbonate, the milk and the dates mixture.
Add the black treacle.
Pour the mixture onto the tins (up to ¾). And bake for 20-22 mins circa. Let cool down for 10 minutes at least (you can prepare them ahead and heat them up in the microwave oven for 60 seconds).
In a casserole, add the sugar, half of the cream and the butter and bring to boil .Let boil for 10 minutes stirring. Take out from heat, add the remaning crea and the black treacle. Set aside and keep warm.
Turn the warm puddings upside down and top them with the warm sauce. Serve.