Sticky Toffee Puddings Recipe

Preheat the oven to 180°C (350°F). Grease and line 4 individual pudding molds or ramekins.

In a bowl, pour the boiling water over the chopped dates and let them sit for 5 minutes. Then, mash the dates with a fork and stir in the vanilla extract.

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg.

Gradually add the flour and baking soda to the butter mixture, alternating with the mashed dates. Mix until well combined.

Divide the batter evenly among the prepared molds or ramekins. Place them on a baking tray and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

While the puddings are baking, prepare the toffee sauce. In a small saucepan, melt the butter and sugar over medium heat until smooth and bubbling. Stir in the double cream and let the sauce simmer for 2-3 minutes, until thickened slightly.

Once the puddings are baked, remove them from the oven and let them cool for a few minutes. Carefully remove them from the molds or ramekins.

Serve the sticky toffee puddings warm, drizzled with the toffee sauce. Optionally, you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.