These little puddings – our take on sticky toffee pudding – are a knockout, best eaten warm with a spoon of crème fraîche, yoghurt or soured cream alongside.
Getting ahead: The puddings can be made ahead and stored in a sealed container for up to 2 days. Reheat in a microwave as they are or in a hot oven, wrapped in foil. They can also be frozen, for up to 2 months.
Shortcuts / playing around: We love the tahini-rose caramel drizzled on top, but the puddings wo