Individual Sticky Toffee & Walnut Puds

• 225 g self-raising flour
• 1 12 teaspoons bicarbonate of soda
• 75 g butter, softened
• 150 g light brown sugar
• 1 12 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)

1. Heat the oven to 180 degrees C. Put ALL THE INGREDIENTS FOR THE PUDDINGS into a processor and whizz until combined and smooth.
2. Divide between 6 x 175ml greased pudding moulds.
3. Bake in the oven for 20-25 mins, or until a skewer comes out clean when inserted into the middle of the pud.
4. Heat ALL THE SAUCE INGREDIENTS (except the nuts) in a pan, stirring until thick and smooth.
5. 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.
6. Top with the WALNUTS and serve with dairy-free ice-cream or custard.

flour, bicarbonate of soda, butter, light brown sugar, molasses, golden syrup, vanilla, freerange eggs, dates, sugar, butter, cream, molasses, walnuts

Taken from www.food.com/recipe/individual-sticky-toffee-walnut-puds-363560 (may not work)