Little Sticky Toffee Puddings with Pecan Toffee Sauce recipe | Delia Smith

Ingredients

• 6 oz (175 g) stoned dates, chopped
• ½ teaspoon vanilla extract
• 2 teaspoons coffee essence
• ¾ level teaspoon bicarbonate of soda
• 3 oz (75 g) butter, at room temperature
• 5 oz (150 g) caster sugar
• 2 large eggs, beaten
• 6 oz (175 g) self-raising flour, sifted
• 1 oz (25 g) pecan nuts, chopped
• 6 oz (175 g) soft brown sugar
• 4 oz (110 g) butter
• 6 tablespoons double cream
• chilled pouring cream