Individual Sticky Toffee Puddings with Salted Caramel Sauce

Preheat oven to 350°F (175°C). Grease and flour a 4-cup muffin tin.

In a medium bowl, combine chopped dates and baking soda. Pour boiling water over the dates and let sit for 10 minutes, stirring occasionally.

In a separate bowl, cream together softened butter and brown sugar until light and fluffy.

Beat in the egg and vanilla extract.

Gradually add the flour and salt to the butter mixture, mixing until just combined.

Stir in the date mixture and heavy cream until well combined.

Pour batter evenly into the prepared muffin tin.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the puddings are baking, prepare the salted caramel sauce. In a saucepan over medium heat, melt butter and brown sugar together, stirring constantly, until smooth and bubbling.

Remove from heat and stir in heavy cream and sea salt flakes.

Let the puddings cool slightly in the tin before inverting them onto plates.

Drizzle generously with salted caramel sauce and sprinkle with extra sea salt flakes. Serve warm.