• STEP 1

    Heat the oven to 180C/160C fan/gas 4 and butter six small ovenproof dishes. Put the dates in a heatproof bowl, cover with 150ml boiling water from the kettle and leave to soak for 30 mins.

  • STEP 2

    Meanwhile, tip 50g of the butter, half the treacle, the vanilla, 75g of the light brown sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring until the sugar dissolves. Turn up the heat to medium-high and bubble for 3 mins, then whisk in a pinch of salt. Set aside.

  • STEP 3

    Beat the remaining butter, treacle and sugar with the eggs, then fold in the flour, cinnamon, bicarb, ¼ tsp salt, the dates and their soaking liquid, and the apples. Spoon the batter into the prepared dishes and bake for 25-30 mins until risen and firm. Leave to cool for 5 mins.

  • STEP 4

    Gently reheat the toffee sauce over a low heat until warm. Prick the warm puddings all over with a skewer and pour over the warm sauce. Serve with cream or scoops of ice cream.

Recipe from Good Food magazine, December 2021

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