While we were in the United States we decided to have a themed bbq for Mark's birthday. The front liner's of the menu? Fish and chips, complete with malt vinegar. Bangers and Mash. Beans (and toast if you really wanted it). Sticky toffee pudding. Pimm's and lemonade. Plus a smattering of Hob Nob's and Jammy Dodger's that we brought back with us. The Sticky toffee pudding was a hit, and although at first glance the recipe I used looks a bit complicated, it comes together quickly. I also opted for making them in mini muffin form. This way it was easier to dole out and reheat individual servings with warm toffee sauce and whipped cream throughout the day. This recipe made ~50 mini muffins. Sticky Toffee Pudding c/o Epicurious For the sauce 2 cups whipping cream 1 cups packed dark brown sugar 1/4 cup unsalted butter For the cake 2 1/2 cups all purpose flour 2 tsp baking powder 1 1/2 cups water 1 1/4 cups chopped pitted dates 2 tsp baking soda 1 cup unsalted butter, room temperature 2/3 cup sugar 4 large eggs 2 teaspoons vanilla extract For the sauce: Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to about 1 3/4 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.) For the cake: Preheat oven to 350