Remove the stones from the dates and chop them up! Then put them into the 625g water and simmer them for about 5 minutes, until they go soft! Then set the pan aside to cool!
For sticky toffee pudding, I'd heavily recommend using Dariole moulds, which are the traditional moulds for sticky toffee pudding! Butter and sugar these moulds to line them!
Add the sugar and butter together in a large bowl and cream them together until they go light in colour and are aerated!
Beat the eggs separately, and then gradually add them to the creamed butter and sugar, beating the mix continuously as you do!
Sieve the flour and baking powder into a separate bowl twice, and then fold it into the mix!
Finally, add the dates and water along with the vanilla compound to the mix and mix them in!
Fill the moulds to three-quarters full each and bake them at 180C for 30-35 minutes! Make sure you preheat your oven in advance!
Pour over the warm sticky toffee sauce and serve! I hope you enjoy!
