I first made this desert back in the 70s it was in Delia Smiths Christmas recipe book. I added a little more coffee extract and also some coffee liqueur. Some of my family are celiac and so I use gluten free flour and when entertaining the vegan members in my family I use a vegan recipe developed from one of my favourite vegan books “Bosh“. Please find vegan recipe at the bottom of the page. 

What you will need 
6 individual pudding basins greased or  25 x 15 x 5cm ovenproof dish greased  
A small saucepan, a baking tray to place the individual basins on.

Ingredients
180g stoned finely chopped dates 
180ml boiling water
1 teaspoon vanilla extract
3 teaspoons of coffee extract 
1tablespoon coffee liqueur (optional)
1 teaspoon bicarbonate of soda 
80g unsalted butter at room temperature
150g caster sugar 
2 large eggs beaten 
180g self raising flour ( you can replace this with Dove gluten free self raising flour) sifted

For the sauce 
25g caramelized pecans (optional, chopped small)
180g soft brown sugar
110g butter
6 tablespoons of double cream
1 tablespoon coffee liqueur (optional)

To serve 
Chilled pouring cream and or vanilla ice cream

What you will need 
6 individual pudding basins 3 inch diameter or individual ramekins or 25 x 15 x 5cm oven  proof dish greased, make sure that what you use is well greased with oil.
A shallow baking tray  

Method
Pre heat the oven to fan oven 160C,180C, 350F , gas mark 4

1. Place the chopped dates in a pan and pour over the boiling water and simmer for 10 minutes to soften the dates. Add the vanilla extract, coffee extract, coffee liqueur and bicarbonate of soda , stir and then set a side.
2. In a large mixing bowl cream the butter and sugar together with an electric hand whisk  until the mixture is pale light and fluffy.
3. Gradually add the beaten eggs a little at a time and beat well in between.
4. Gently sift in the flour and fold in lightly with a metal spoon.
5. Gently fold in the date mixture, at this point the mixture will look very sloppy but that is what it should be like for a light and melt in the mouth pudding.
6. Spoon equally into the small ramekins/ pudding basins or into the oven proof dish
7. Place the puddings on the baking tray and bake in the centre of the oven for 25 minutes (if you are baking in an ovenproof dish it may take a little longer, 30-35 minutes) allow to cool for 5 minutes 
8. Whilst the puddings are cooling make the toffee sauce, place the sugar, butter and cream in a saucepan and gently warm through the sauce stirring to ensure that the sugar is completely dissolved. Stir in the coffee liqueur and place the sauce in a warmed jug.
9. With a small offset spatula run around the puddings and serve onto individual serving  plates (if the puddings are a little domed then cut them level before placing on the plates.),scatter with the chopped caramelized pecans and drizzle with a little sauce
10. Allow your guests to indulge in as much toffee sauce, pouring cream and ice cream as they wish.

Vegan recipe

• 6 individual pudding basins greased or  25 x 15 x 5cm ovenproof dish greased  
• A small saucepan

Ingredients
180g pitted dates chopped very small
350ml oat milk
1 teaspoon vanilla extract
3 teaspoons coffee extract
1 1/2 teaspoons bicarbonate of soda
115g dairy free butter
100g light brown sugar
180g self raising flour

For the sauce
1 tablespoon maple syrup
100g dark brown sugar
100g dairy free butter
3 tablespoons oat cream
1 tablespoon coffee liqueur( optional)
50g caramelized pecans (optional)

Method
Pre heat the oven to fan oven 160C,180C, 350F , gas mark 4

1. Place the finely chopped dates in a saucepan with the oat milk vanilla extract and coffee extract and stir until the dates are soft ,approximately 10-12 minutes
2. Take the pan off the heat and stir in the bicarbonate of soda and the coffee liqueur then allow to cool to room temperature.
3. Add the dairy free butter, and brown sugar folding to combine.
4. Sift  the flour into the date mixture and fold gently for a few folds with a metal spoon, do not over mix.
5. Pour the mixture into the greased oven proof dish, smooth out the top with a spatula and place in the oven to bake for 35-40 minutes until the pudding is risen and a skewer comes out clean
6. To make the sauce place the maple syrup, brown sugar, butter in a pan on medium heat to dissolve the sugar and butter then reduce the heat and simmer the sauce for 5 minutes
7. Allow the sauce to cool slightly and add the oat cream and coffee liqueur then pour into a small jug.
8. To serve cut the sticky toffee pudding into slices, scatter with pecans, then pour over a little sauce and serve with pouring cream and or ice cream, serve immediately.