Easy Sticky Toffee Puddings
2 tbsp black treacle (molasses)
150g/5oz/⅔ cup butter, softened
125g/4oz/½ cup caster (superfine) sugar
2 large (US extra-large) eggs, beaten
125g/4oz/1 cup self-raising (self-rising) flour, sifted
25g/1oz/¼ cup walnuts
6 Medjool dates, stoned and chopped
cream or custard to serve
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Beat the black treacle and 25g/1oz/2 tbsp butter until smooth. Divide the mixture among four 150ml/¼ pint/scant ⅔ cup timbales or ramekins and set aside.
3 Put the remaining butter and the sugar in a food processor and blitz (or use a hand-held electric whisk). Add the beaten eggs and flour and blitz briefly. Stir in the nuts and dates.
4 Spoon into the timbales or ramekins, covering the syrup mixture. Bake in the oven for 25–30 minutes until risen and golden brown.
5 Set aside to rest for 5 minutes, then unmould on to warmed plates. Serve hot with cream or custard.