Little sticky toffee puddings with pecan toffee sauce

THIS is as wicked as it sounds. A truly delectable combination of flavours and textures that are light and melt in the mouth. I would choose this as a dinner party dessert, as the puddings freeze well and are no trouble to reheat. After freezing, defrost, pour the hot sauce over and reheat them.

SERVES 8

175g (6oz) pitted dates, chopped ½ tsp pure vanilla extract 2 tsp coffee essence ¾ tsp bicarbonate of soda 75g (3oz) soft butter 150g (5oz) golden caster sugar 2 large eggs, beaten 175g (6oz) self-raising flour, sifted

FOR THE SAUCE

25g (1oz) pecan nuts, chopped 175g (6oz) soft brown sugar 110g (4oz) butter 6 tbsp double cream

YOU WILL ALSO NEED

8 mini pudding basins each with a capacity of 175g (6oz), or 8 x 7.5cm (3in) ramekin dishes, lightly oiled with a flavourless oil Swiss-roll tin Baking sheet PRE-HEAT the oven to 180c/350f/gas 4. Put the chopped dates in a bowl and pour 175m (6fl oz) boiling water over them. Then add the vanilla extract, coffee essence and bicarbonate of soda and leave on one side.

Next, in a large mixing bowl, cream the butter and sugar together, beating (preferably with an electric hand whisk) until the mixture is pale, light and fluffy.

Now gradually add the beaten eggs, a little at a time, beating well after each addition.

After that, carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid). You’ll probably think at this stage that you’ve done something wrong, because the mixture will look very sloppy, but don’t worry: that is perfectly correct and the slackness of the mixture is what makes the puddings so light. Now divide the mixture equally among the eight containers, place them on a baking tray and bake in the centre of the oven for 25 minutes.

When they’re cooked, leave them to cool for 5 minutes, then, using a cloth to protect your hands, slide a small palette knife around each pudding and turn it out. If they have risen too much you may have to slice a little off the tops so that they can sit evenly on the plate.

Now place the puddings in a shallow Swiss-roll tin.

Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.

To serve the puddings: pre-heat the grill to its highest setting, and pour the sauce evenly over the puddings. Place the tin under the grill, so the tops of the puddings are about 13cm (5 inches) from the heat (knock off any nuts on the top to prevent them browning) and let them heat through for about eight minutes.

What will happen is the tops will become brown and slightly crunchy and the sauce will be hot and bubbling.

Serve with chilled pouring cream — and sit back to watch the looks of ecstasy on the faces of your guests.