Author: Arun Kumar

Name: Sticky Toffee Pudding Pots with Ginger and Toffee Sauce
Prep time: 10 min
Cook time: 12 min
Yield: 4
Ingredients: FOR THE PUDDINGS; 200g (1¼ cups) medjool dates, chopped; 1 tsp bicarbonate of soda; 200ml (¾ cup) boiling water; 2 tbsp maple syrup; 2 tbsp olive oil; 2 tbsp grated stem ginger (from a jar); 2 tsp vanilla extract; 80g (⅔ cup) self-raising flour; a pinch of salt; FOR THE TAHINI TOFFEE SAUCE; 2 tbsp tahini; 2 tbsp maple syrup or soft brown sugar; 2 tbsp butter or vegan butter; a splash of oat cream or milk; a pinch of salt

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