Sticky Toffee Pudding with Salted Caramel Sauce and Clotted Cream

Preheat oven to 180°C (350°F). Grease and flour a muffin tin or individual ramekins.

In a bowl, combine chopped dates, baking soda, and boiling water. Let stand for 5 minutes to soften the dates.

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

Beat in the eggs one at a time, then gradually add the date mixture. Mix well.

Fold in the self-raising flour until just combined. Do not overmix.

Pour the batter into the prepared muffin tin or ramekins, filling each about two-thirds full.

Bake for 20-25 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, melt the salted butter over medium heat.

Stir in the double cream and dark brown sugar. Bring to a simmer, stirring constantly, until the sugar is dissolved and the sauce has thickened slightly (about 5 minutes).

Stir in the sea salt. Taste and adjust the salt to your preference.

Once the puddings are baked, let them cool slightly in the tin before removing them.

To serve, place a warm sticky toffee pudding on a plate. Drizzle generously with the salted caramel sauce and top with a dollop of clotted cream.