Sticky Toffee Pudding Recipe

1. Pre-heat the oven to 180c/350f.
2. Add the dates and bicarbonate of soda to 100ml of boiling water, stir and leave to soak.
3. In a mixing bowl, cream 35g of butter and the demerara sugar together until lighter in colour.
4. Add the cinnamon, 1 tbsp of treacle, self-raising flour, vanilla extract and crack in the egg. Briefly mix together.
5. Now take the soaking dates and blitz with the water in a food processor until nearly smooth.
6. Add the blended dates to the mixing bowl and mix everything together.
7. Grease 3 ramekins and place a disc of greaseproof paper in the bottom of each. Split the pudding mixture between them.
8. Bake the puddings in the oven for 25-30 minutes, until risen and cooked through.
9. Meanwhile, prepare the sticky toffee sauce. Melt 25g of butter in a saucepan over a low heat.
10. Add the muscovado sugar, cream, ½ tbsp of treacle and brandy. Leave to simmer gently, stirring regularly, until you're happy with the thickness.
11. When the puddings have finished baking, remove from the oven and remove them from their ramekins. Pour over the toffee sauce and serve whilst still hot.

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