Instructions

1. Pre-heat the oven to 180°C / 160°C fan assisted. Butter 4 ramekin dishes and set aside.
2. Place dates in a medium sized heatproof bowl than pour over the boiling water and add the vanilla and baking soda. Give a quick stir to combine, then set aside.
3. In a large bowl, beat together the caster sugar and butter with an electric mixer until light and fluffy. Add the egg and continue beating until mixture is thick and pale in colour. Fold in the flour then add the soaked dates, including the liquid, and mix to combine.
4. Divide batter between the ramekins then bake for 20-25 minutes, until a toothpick inserted comes out clean. While puddings are baking, start the sauce. Place butter and sugar in a medium sized saucepan set on medium heat. Cook until butter has melted, stirring occasionally. Add the cream and mix in. Cook until the sugar has dissolved, stirring, then simmer for 2-3 minutes.
5. Remove from heat and set aside, or if puddings have not finished baking, keep warm on lowest heat.
6. To serve puddings, either run a knife around the edges of the warm puddings and turn out into a bowl, or simply place the still warm pudding in the ramekin on a serving place. Pour a generous amount of sauce over each pudding, and serve.
7. Sticky toffee pudding is even more delicious when served with a cold scoop of creamy vanilla ice-cream or a dollop of Chantilly cream.
8. Recipe can also be baked in a single dish then served. Recipe is easily doubled to serve 8.