Instructions
Begin by carefully stoning and finely chopping the Medjool dates. Place them in a bowl and pour over the boiling water, allowing the dates to soak for about 30 minutes until they are cool and softened. Once soaked, mash the dates gently with a fork to break them up slightly, then stir in the fragrant vanilla extract to infuse the mixture with aromatic warmth. Prepare seven mini pudding tins, each about 200ml (7 fl oz), by thoroughly buttering and dusting them with flour to ensure the puddings won't stick. Arrange the tins on a baking sheet and preheat your oven to 180°C (fan 160°C, gas mark 4). While your dates soak, mix together the self-raising flour and bicarbonate of soda in a bowl. In a separate bowl, beat the eggs until they're light and frothy. In a larger bowl, cream together the butter and demerara sugar for a few minutes until the mixture becomes slightly creamy—note that it may remain somewhat grainy due to the sugar's texture. Gradually add the beaten eggs, a little at a time, beating thoroughly after each addition. Next, beat in the black treacle, which will add depth and a molasses-like richness. Use a large metal spoon to gently fold in a third of the flour mixture, followed by half the milk, taking care not to overmix and deflate the batter. Repeat this folding process until all the flour and milk have been incorporated, forming a thick, soft batter that may look a touch curdled—that’s perfectly normal. Finally, stir in the softened, mashed dates to create a luscious, sticky mixture. Spoon the batter evenly into the prepared tins, filling them to just below the rim. Bake in the preheated oven for 20-25 minutes, or until the puddings have risen and are firm to the touch. Meanwhile, prepare the toffee sauce by combining the muscovado sugar, butter, and half of the double cream in a medium saucepan. Bring the mixture to a gentle boil over medium heat, stirring continuously until the sugar is fully dissolved. Stir in the tablespoon of black treacle, then increase the heat slightly and let the mixture bubble gently for 2-3 minutes until it transforms into a rich, golden toffee color. Be vigilant and stir occasionally to prevent burning. Remove the pan from the heat and whisk in the remaining cream, creating a glossy, indulgent sauce. Once the puddings are baked, remove them from the oven and allow them to rest in their tins for a few minutes. Run a small palette knife around the edges to loosen them, then carefully turn each pudding out onto a wire rack or serving plate. For an extra sticky treat, you can drizzle the warm toffee sauce over immediately, or soak the puddings in the sauce for a day or two. To soak, pour about half of the toffee sauce into one or two ovenproof serving dishes. Place the warm puddings upside down on top of the sauce, then pour the remaining sauce over them. Cover loosely with foil to prevent the sauce from smudging, and leave at room temperature. When ready to serve, warm the puddings and sauce in a preheated oven at 180°C (fan 160°C, gas mark 4) for 15-20 minutes until piping hot and bubbly. Serve the Ultimate Sticky Toffee Pudding alone or accompanied by extra cream, custard, or a scoop of vanilla ice cream for a truly decadent experience. Tip: For the best texture, ensure not to overbeat the batter once the flour is added; gentle folding preserves the pudding's lightness. Also, letting the puddings soak in the sauce overnight intensifies the sticky, toffee flavor, elevating the dessert to new heights.
