Below is Pat's Recipe for Sticky Toffee Pudding which I can guarantee is absolutely gorgeous having enjoyed it very recently (recipe is taken from the Delicious Food Magazine)...

Ingredients:

85g softened unsalted butter, plus extra for greasing
225g soft medjool dates, pitted and coarsely chopped
100ml dark rum, (I used brandy)
175g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
150g dark muscovado sugar
2 large eggs

Sauce: 
300ml double cream
200g dark muscovado sugar
60g unsalted butter
50ml dark rum or brand

1. Put dates, rum and 100ml boiling water into a small pan and bring to boil, then simmer for about 5 minutes, stirring occasionally until dates are soft. Set aside to cool
2. Beat the softened butter and sugar with an electric hand whisk until creamy, add the eggs, one at a time, mixing well after each addition
3. Sift flour, baking powder and bicarbonate of soda, mixing well. Add flour mixture and dates alternately, adding a little at a time. Spoon evenly between 7 or 8 buttered ramekin dishes
4. Bake for 15 - 20 minutes at 180 deg C/fan 160c/gas 4 or until a skewer inserted into the centre of each pudding comes out clean.  Cool for five minutes before turning out onto a wire rack
5. For the sauce, put the cream, sugar and butter into a pan and bring slowly to the boil. Cook for 3 minutes then stir in brandy or rum until sauce has thickened. Pour over the warm puddings and serve immediately

I cheat with the sauce! There is a very good Sticky Toffee sauce from the Carmel range purchased from White Row Country farm shop, Beckington, just off the A36. I dilute this sauce in a saucepan over a low heat with a tablespoonful of golden syrup and some cream.

Or: Freeze the puddings and sauce separately for up to 3 months.  Defrost completely, then reheat at 180 deg /160 fan/gas4 for 8 to 10 minutes.

Per Pudding 936kcals, 50.6g fat, (31g saturated), 7.9g protein, 108.4g carbs, 81.8g sugar, 0.8g salt (for those of you who might be trying to diet since Christmas)!