6 Individual Sticky Toffee Puddings: UK's No1 Dessert

Step 1: Stone and Chop Dates

Start by stoning all the dates. Once stoned, cut all the dates into small pieces.

Step 2: Simmer Dates

Add 200ml of water to a deep saucepan. Bring to a slow, low boil. Once boiling, add the chopped dates to the water. Stir well and bring back to a boil. Cover the pan, turn down the heat, and simmer for 3 minutes to tenderize the dates.

Step 3: Add Bicarbonate of Soda

Once the timer is up, add 4g (1 tsp) of bicarbonate of soda (baking soda) to the dates. Stir vigorously; the mixture will fizz up. Once the reaction eases off, turn off the heat, cover the pan, and allow it to cool completely.

Step 4: Cream Butter and Sugar

Add 60g (2oz) of soft butter to a mixing bowl. Add 140g (5oz) of granulated sugar and blend them together with a spatula at first. Once soft and smooth, switch to a hand or electric whisk and beat for 1 minute.

Step 5: Add Vanilla and Eggs

Add 3ml (½ tsp) of vanilla extract and whisk it in. Now add 2 large room temperature beaten eggs. Whisk for 2 minutes to incorporate as much air as possible.

Step 6: Fold in Flour and Baking Powder

Sift in 170g (6oz) of plain or all-purpose flour and 4g (1 tsp) of baking powder. Gently fold the mixture together with a spatula until just combined, being careful not to knock out the air.

Step 7: Combine Date Mixture

Once your butter mixture is nice and smooth, add the now cooled date mixture. Gently fold that in too. Once happy with it, cover your bowl and let that rest for 10 minutes.

Step 8: Prepare Pudding Bowls

These are the bowls that will be used for this recipe. Grease them with a little butter.

Step 9: Fill Pudding Bowls

Spoon the batter into the bowls, filling them to about 13mm (half an inch) from the top. Give each bowl a few taps on the bench to level the batter and release any large air bubbles. Top up with more batter if needed and tap again.

Step 10: Preheat Oven and Bake Puddings

Preheat your oven to 160°C (≈320°F) (approximately 320°F) (320°F (≈160°C) (approximately 160°C)) / Gas mark 3. Get the filled pudding bowls into the preheated oven. Give those 45 minutes on your timer.

Step 11: Make Brandy Sauce

Add 270ml of double/heavy cream to a bowl, followed by 6ml (1 tsp) of vanilla extract. Next to go in is the tablespoon of brandy (or whiskey if preferred). Finally, add 12g (2 tsp) of powdered or icing sugar. Grab a hand or electric whisk and beat until the cream starts to thicken. Once the consistency is like this, it's done. Get it covered and into the fridge until you need it.

Step 12: Check and Cool Puddings

Time's up on these amazing puddings. Test one with a cocktail stick or wooden skewer. If it comes out clean, it's done. If not, bake it for a further 5 minutes. Remove the puddings from the oven and let them sit on a wire rack for 10 minutes before removing them from the pudding tins.

Step 13: Remove Puddings from Tins

Time to get them out of the tins. If you greased the tin properly, they should pop straight out. They are looking fantastic.

Step 14: Serve Puddings

To serve these, get them on a nice dessert plate with a few raspberries on the side and plenty of that brandy sauce. If you made them in advance, just pop them in the microwave for 20 seconds before serving to take the chill off.

• Use a deep saucepan for simmering dates to accommodate fizzing.

• Gently fold in dry ingredients and date mixture to keep the batter airy.

• Grease pudding tins well for easy removal.

• Puddings and sauce can be made in advance and reheated; microwave puddings for 20 seconds before serving to warm them up.

• Use whiskey instead of brandy in the sauce.

• Omit alcohol for a Chantilly cream sauce.

• Serve with ice cream or custard instead of brandy sauce.