Preheat the oven to 325 degrees F (160 degrees C).
Prepare the Sticky Toffee Coffee Pudding. Grease 3 mini bundt tins (1 cup capacity each) with ghee, then dust with flour.
In a small bowl, place the
Dates (3/4 cup)
Coffee (1/2 cup)
Cinnamon Stick (1)
Star Anise (3)
. Leave to stand for 15 minutes.
In a separate small bowl, mix together
Chia Seeds (1 Tbsp)
Water (3 Tbsp)
In another small bowl, whisk together the
Jaggery (1/3 cup)
, 1 Tbsp Chia Seeds Egg, and
Clarified Butter (3 1/2 Tbsp)
Discard the cinnamon and star anise, then place both wet mixes in the hand blender and process to a paste.
In a large bowl, stir together the
All-Purpose Flour (1/2 cup)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Walnuts (3 Tbsp)
Salt (1 pinch)
. Stir in the wet mix.
Fill the mini bundt tins 3/4 full with the pudding mixture. Bake in the oven for 25-30 minutes, until a toothpick comes out clean.
While the pudding is baking, make the toffee sauce. Place
Butter (3 Tbsp)
Brown Sugar (1/2 cup)
Cream (3.5 oz)
Vanilla Extract (1 tsp)
in a saucepan and simmer for 5-7 minutes until the sauce thickens a little.
Poke holes into each pudding once baked and pour a few tablespoons of sauce over each. Allow them to sit for 5-7 minutes, then demold and serve warm with more sauce, and vanilla ice cream if desired. Enjoy!