Sticky Toffee Pudding Ultimate

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Stone and cut up the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
2. 2Fold in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
3. 3While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.
4. 4WhiskBeat the butter and sugar together in a large mixing bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
5. 5WhiskBeat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used.
6. 6Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
7. 7Spoon it evenly between the tins and bake in the oven for 20-25 mins, until risen and firm.
8. 8In the meantime, put the sugar and butter for the sauce in a medium saucepan with half the cream. Turn up the heat until boils over a medium heat, stirring all the time, until the sugar has completely dissolved.
9. 9Fold in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, giving it a stir occasionally to make sure it doesn’t burn.
10. 10Take the pan off the heat and beat in the rest of the cream.
11. 11Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
12. 12You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce.
13. 13To do this, pour about half the sauce into one or two ovenproof serving dishes. Sit the upturned puddings on the sauce, then pour the rest of the sauce over them.
14. 14Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
15. 15ServeWhen ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.