Mini Sticky Toffee Puddings
- 60 g butter plus a little extra to grease the moulds
- 60g dark muscovado sugar
- 60g self raising flour
- 1 small egg
- 1 teaspoon vanilla extract
- 40g finely chopped, stoned dates
- 1 tables spoon sultanas
- 4 discs of baking parchment 8cm in diameter
- 30 g butter
- 30g dark muscovado sugar
- 4 tablespoons double cream
To make the puddings:
Use a silicone spatula to cream together the butter and the sugar.
Beat in the egg followed by the vanilla, flour and fruit.
Lightly butter the flour moulds and spoon the mixture equally between them.
Cover each mould with a disc of baking parchment taking care not to cover the steam hole in the insert.
Place approximately 500ml of water into the 3-ply stainless steel 20cm sauté pan and then put the filled poaching insert into the pan and put on the lid.
Over a medium heat bring the pan to a simmer, once steaming reduce the heat enough to maintain the steam but not to boil. Cook for 15 minutes.
Remove the insert then put the lid back on top to keep the puddings warm whilst you make the sauce. Empty the pan and dry the sauté pan.
To make the sauce:
Place all the ingredients into the sauté pan and gently heat stirring until the sugar has dissolved.
Bring the contents to a simmer and cook gently for 1 minute.
To make up:
Remove the parchment discs and turn out the puddings on to individual plates or serving dish, pour over the sauce and serve.