Black Butter and Date Sticky Toffee Pudding Steamed Buns

Prepare the Bun Dough: In a large bowl, whisk together the self-raising flour, caster sugar, and baking powder. In a separate bowl, combine the milk, vegetable oil, and Jersey Black Butter. Microwave for 30 seconds to soften the black butter. Whisk until smooth.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Add Dates and Bicarbonate: Gently fold in the chopped dates and bicarbonate of soda.

Shape the Buns: Divide the dough into 6 equal portions. Flatten each portion into a disc about 4 inches in diameter. Place a small amount of the chopped dates (for filling) in the center of each disc.

Seal the Buns: Bring the edges of the dough up and over the filling, pinching them together to seal the bun completely. Ensure the seal is tight to prevent the filling from leaking during steaming.

Rest the Buns: Place the sealed buns on squares of parchment paper. Let them rest for 15 minutes.

Steam the Buns: Fill a steamer with water and bring it to a boil. Place the buns in the steamer, ensuring they are not overcrowded. Steam for 15-20 minutes, or until the buns are cooked through and spring back when lightly touched.

Prepare the Toffee Sauce: While the buns are steaming, make the toffee sauce. In a small saucepan, combine the double cream, butter, and soft brown sugar. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Add a pinch of sea salt flakes.

Serve: Carefully remove the steamed buns from the steamer. Serve hot with the toffee sauce spooned over them.