Sticky Toffee Pudding

For the puddings:
200g dry dates, pitted (or other dry fruits)
75ml canola oil
175g self- rising flour + extra for dusting the cups
1 tsp vanilla extract
2 eggs
1 tsp bicarbonate of soda
100g dark muscovado sugar
100ml plain natural yogurt

For the toffee sauce:
100g caster sugar
25g butter
150ml cream, at room temperature
Cut the dry fruits in small pieces, put them in a bowl and cover with 150ml boiling water. Cover and leave them to soak for 30 minutes to soften. Prepare the pudding moulds – cover the bottom and sides with a thin film of canola oil and then dust with flour. Mix the flour and the bicarbonate of soda and sift. In a separate bigbow l blend canola oil and sugar. Add the eggs one by one and beat well, then add vanilla extract. Add half of the flour and gently fold it in. When the mixture absorbs the flour, pour the yogurt and stir. Finish with the remaining flour. Preheat the oven to 180C. Chopped or pureed, add the fruits to the mixand gently fold it in. Divide the mixture between the prepared moulds – they have to be full at 2/3. Arrange them over a baking sheet and bake for 20-25 minutes or until a skewer comes out almost clean. Chill in the moulds for about 15-20 minutes, and then, using a knife gently take out the puddings. The toffee sauce can be prepared while the puddings are baking or just 10 minutes before serving. In a small//pan heat the sugar and butter on medium heat. Do not stir; just shake the pan when needed. When the sugar begins to melt take it off the heat (do not allow to boil). Leave it to cool for 2-3 minutes, and add the cream at room temperature.


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