Individual sticky toffee puddings recipe
 Sticky toffee puddings made in little moulds with no steaming, no caramel to make, just tasty springy sponge and a treacle toffee sauce. And because everyone gets their own there's no sharing. 5 tbsp demerara sugar, for coating the moulds200g/7oz pitted dates½ tsp vanilla extract50g/2oz butter, softened, plus extra for greasing the moulds175g/6oz dark muscovado sugar1½ tsp golden syrup1½ tsp black treacle200g/7oz self-raising flour2 free-range eggs1½ tsp bicarbonate of soda 5 tbsp demerara sugar, for coating the moulds 200g/7oz pitted dates ½ tsp vanilla extract 50g/2oz butter, softened, plus extra for greasing the moulds 175g/6oz dark muscovado sugar 1½ tsp golden syrup 1½ tsp black treacle 200g/7oz self-raising flour 2 free-range eggs 1½ tsp bicarbonate of soda 500ml/18fl oz double cream175g/6oz demerara sugar175g/6oz butter1 tbsp golden syrup1 tbsp black treacle 500ml/18fl oz double cream 175g/6oz demerara sugar 175g/6oz butter 1 tbsp golden syrup 1 tbsp black treacle vanilla ice cream vanilla ice cream Method Preheat the oven to 190C/375F/Gas 5. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.Stir the vanilla extract into the date mixture. Blend with a stick blender until the date mixture is thick and soupy. In a large bowl, beat the butter and muscovado sugar together until smooth. Stir in the syrup and treacle, then the flour, mixing well. Break the eggs one at a time into the bowl, stirring well after each one. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Pour the mixture into the prepared pudding basins, filling them two-thirds full.Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray. Butter eight small pudding basins (dariole moulds) and sprinkle demerara sugar inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat. Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat. Stir the vanilla extract into the date mixture. Stir the vanilla extract into the date mixture. Blend with a stick blender until the date mixture is thick and soupy. Blend with a stick blender until the date mixture is thick and soupy. In a large bowl, beat the butter and muscovado sugar together until smooth. In a large bowl, beat the butter and muscovado sugar together until smooth. Stir in the syrup and treacle, then the flour, mixing well. Stir in the syrup and treacle, then the flour, mixing well. Break the eggs one at a time into the bowl, stirring well after each one. Break the eggs one at a time into the bowl, stirring well after each one. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend. Pour the mixture into the prepared pudding basins, filling them two-thirds full. Pour the mixture into the prepared pudding basins, filling them two-thirds full. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch. Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream. To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.