Sticky Toffee Puddings

• 14 oz Pitted Dates
• 570 ml Cold Water
• 1 tsp Bicarbonate of Soda
• 12 oz Demerara Sugar
• 4 oz Unsalted Butter
• 4 Eggs
• 2 tbsp Golden Syrup
• 4 tbsp Treacle
• 1 tsp Vanilla Essence
• 14 oz Self Raising Flour
• 2 oz Plain Flour

1. Preheat oven to 160'c/320'f
2. Butter and flour the insides of around 18 Dariol Moulds
3. Chop the dates and place in a pan
4. Pour water over and bring to the boil
5. Add bicarb soda and blitz up with a hand blender until thick
6. Cream the sugar and butter together in a large mixng bowl
7. Add eggs in 1 at a time, mixing inbetween
8. Add syrup, treacle and vanilla essence and mix together
9. Add flours and mix well
10. Add date mixture to other mixture and mix well together
11. Spoon mixture into Dariol Moulds (around 3/4 way up) then cover tightly with aluminum foil
12. Place Dariol Moulds into a deep tray and fill with hot water up to the necks
13. Place tray in the oven for 35 minutes
14. When ready, take moulds out the water and leave to cool slightly for 10 minutes
15. Then take aluminum foil off and take a knife over the top of the moulds to cut excess pudding off and make them all same size
16. Using your fingers, gently pull puddings away from the wall of the moulds, turn upside down and gently tap on table to allow pudding to fall out

dates, water, bicarbonate, sugar, butter, eggs, golden syrup, vanilla, flour, flour

Taken from cookpad.com/us/recipes/332742-sticky-toffee-puddings (may not work)