80 g pitted dates, finely chopped
¾ cup boiling water
½ tsp baking soda
30 g butter, softened
¼ cup brown sugar
1 whole egg
1 tsp vanilla extract
½ cup self-raising flour
Pinch of salt
Sticky Toffee Sauce
¼ cup brown sugar
50 ml cream
25 g butter
½ tsp vanilla extract
To Serve:
Ice cream
Cream
Directions
1. Prep: Preheat oven to 180°C fan (160°C) and grease 2 ramekins generously.
2. Soften the Dates: Mix chopped dates + baking soda into boiling water and rest 10 minutes until thick and soft. Mash into a smooth paste, or use the blender if preferred.
3. Batter: Cream butter + brown sugar together, then add the egg and vanilla. Gently fold in the flour and salt. Fold in the date mixture, divide into ramekins and bake for 18 minutes.
4. Sauce: Heat a small pot to medium heat and simmer brown sugar + cream + butter for 3–4 min.
5. Assemble: Carefully remove puddings and place in a bowl. Top with ice cream, fresh cream and smother in toffee sauce.
