Individual Sticky Toffee & Walnut Puds

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 225 g self-raising flour
• 1 1/2 teaspoons bicarbonate of soda
• 75 g butter, softened
• 150 g light brown sugar
• 1 1/2 tablespoons molasses (or black treacle)
• 1 tablespoon golden syrup
• 1 teaspoon vanilla extract
• 3 medium free-range eggs
• 150 g dried dates, chopped
• 150 g demerara sugar (or muscovado)
• 50 g butter
• 200 ml dairy free cream (e.g. orley whip cook n bake)
• 1 teaspoon molasses (or treacle)
• 50 g walnuts, roughly chopped, toasted optional (or pecans)

Recipe

• 1 heat the oven to 180ºc. put all the ingredients for the puddings into a processor and whizz until combined and smooth. divide between 6 x 175ml greased pudding moulds. bake in the oven for 20-25 mins, or until a skewer comes out clean when inserted into the middle of the pud.
• 2 heat all the sauce ingredients (except the nuts) in a pan, stirring until thick and smooth. turn out the puds, make a hole in the middle of each and pour the sauce over, filling the middle and allowing some to drizzle over. top with the walnuts and serve with dairy-free ice-cream or custard.