THE ULTIMATE STICKY TOFFEE PUDDING

Steps:

• Put the dates in a bowl and pour ove the boiling water. Leave to stand for about 30 minutes. Drain off any excess liquid and mash them up a bit if they are large pieces.
• Stir in the vanilla extract.
• Butter and flour seven mini pudding tins (about 200ml each) and sit them on a baking sheet.
• Heat oven to 180c/fan 160c/gas 4.
• While the dates are soaking make the puddings.
• Mix the flour and bicarbonate of soda together. Beat the eggs in a separate bowl.
• Beat the butter and sugar together in a large bowl until creamy, but it will be slightly grainy because of the sugar.
• Add the eggs a little at a time.
• Beat in the black treacle.
• Using a metal spoon, gently fold in a third of the flour, then half the milk. Repeat until all flour and milk is used.
• Stir in the dates.
• The mixture may look a bit curdled, but should be like a soft thick batter.
• Spoon evenly into prepared tins.
• Bake for 20-25 minutes until risen and firm.
• Meanwhile make the sauce.
• Put the sugar and butter in a medium saucepan with half the cream.
• Bring to the boil over a medium heat stirring all the time until the sugar has completely dissolved.
• Stir in the black treacle.
• Turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is rich toffee colour. Stir it occasionally to make sure it doesn't burn.
• Take the pan off the heat and beat in the rest of the cream.
• Remove puddings from the oven.
• Leave them for a couple of minutes and then turn them out.
• You can serve them now with the sauce poured over, but they get even stickier if you keep them for a day or two covered in sauce.
• Put half the sauce in a serving dish, stand the puddings in there, and pour over the rest of the sauce.
• To serve, heat them in the oven (preheated as above) covered with foil,until they are hot, about 15 minutes.
• Serve on their own, or with cream or custard.
• Can also be frozen -- mine didn't last that long!