Sticky Toffee Pudding

Individual Sticky Toffee Puddings

Ingredients

(Makes 12 individual puddings)

Puddings:

• 225g Dates (Medjool are best)
• 175ml Boiling Water
• 85g Shetland Butter
• 140g Demerara Sugar
• 2 Local Eggs
• 2 tbspn Treacle
• 1 tsp Vanilla Bean Paste
• 100ml Shetland Milk
• 175g Self Raising Flour
• 1 tsp Bicarbonate of Soda

Sauce:

• 175g Muscavado Sugar
• 50g Shetland Butter
• 250ml Double Cream
• 1 tbsp Treacle

Method

1. Preheat oven to 180°C, grease and flour a muffin tin.
2. Remove date stones and pour 175ml of boiling water over them - leave to soak for about 30 mins. Then mash up to a paste.
3. Beat together butter and sugar, add eggs, then treacle, then bean paste and milk. Mix well.
4. Add half of the flour and bicarb at a time and mix in well. Pour mixture into muffin tin.
5. Bake in oven for 20 to 25 mins, until cocktail stick comes out clean.
6. For sauce: melt sugar, butter and half the cream over a low heat. Add treacle and bring to a slow bubble. Remove from heat and whisk in the rest of the cream.
7. Run a knife around puddings to remove from tin, then serve warm with sauce and some extra cream!