Sticky Toffee Pudding Ultimate

1. Stone and chop the dates quite small, put in a bowl, then pour over the boiling water. Leave for about 30 minutes until cool and well soaked, then mash a little with a fork and stir in the vanilla. Butter and flour seven mini pudding tins (each about 200ml) and sit on a baking sheet. Heat the oven to 180C/fan 160C/gas 4.
2. While the dates soak, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (it will be grainy). Add the eggs a little at a time, beating well between additions. Beat in the black treacle, then use a large metal spoon to gently fold in one-third of the flour, then half the milk, taking care not to overbeat. Repeat until all the flour and milk is used, then stir in the soaked dates. The mix may look slightly curdled and will be a soft, thick batter. Spoon evenly between the tins and bake for 20 to 25 minutes, until risen and firm.
3. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over medium heat, stirring constantly, until the sugar has dissolved. Stir in the black treacle, turn the heat up a touch, and let it bubble for 2 to 3 minutes until a rich toffee colour, stirring now and then so it doesn't burn. Take off the heat and beat in the rest of the cream.
4. Take out the puddings, leave them in the tins for a few minutes, then loosen well from the sides with a small palette knife before turning out. You can serve straight away with the sauce drizzled over, but they'll be stickier left for a day or two coated in sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes, sit the upturned puddings on top, then pour over the rest. Cover with a loose tent of foil so the sauce doesn't smudge (no need to chill).
5. When you are ready to serve, heat the oven to 180C/fan 160C/gas 4 and warm the puddings through, still covered, for 15 to 20 minutes, until the sauce is bubbling. Serve on their own, or with cream or custard.

Tips from the ZestyPlate Kitchen

• Soak the dates until properly soft, then mash them so they disappear into the sponge.
• Once the flour goes in, fold rather than beat, so the puddings stay light.
• Make them a day or two early and store them coated in sauce for maximum stickiness.
• Reheat gently under foil so the sauce bubbles and the puddings stay moist.