These little puddings couldn't be easier to whip up and are so delicious. Individual sticky toffee puddings with a gloriously dark and sticky toffee sauce.
Soak the dates in the boiling water and stir in the bicarb. Leave to stand whilst you prep the rest of the dish.
Grease 4 darioles of at least 175ml capacity with butter. Tear off four small squares of foil and pleat the centre of them, then grease one surface. Put to the side for now.
Melt the butter and milk together - I do this in a heatproof jug in the microwave. Whisk in the sugar, treacle and the egg. When well combined, fold in the flour and baking powder.
Mash the dates up with a spoon then mix into the jug of batter. Divide between the four darioles (fill to about 2/3 full) and cover with the greased foil. Crimp it up around the edges of the darioles.
Place the trivet in the Inner Pot and add 1.5 litres of just boiled water from the kettle. Carefully lower the puddings in - the water should come up about halfway.
Put the lid on but DON'T close the vent - set to Steam and start a timer for 15 minutes. Because of the vent is open, the timer on the IP won't start so use a timer. When done, close the vent and set to Manual High for 10 minutes. NPR when done.
Put all the ingredients in a small saucepan and bring to the boil. Hold there for a couple of minutes and stir well.
To serve, turn each pudding out into a bowl and top with a quarter of the sauce.