Pudding

1. Bring the water and the dates to a boil and cook for approx 5 minutes.
2. Then allow cooling. Once cool puree.
3. In a kitchen aid, cream the butter and sugar until smooth.
4. Then add the date puree and eggs
5. Next sieve the flour and baking powder together and stir into to the mixture.
6. Now using a piping bag, pipe the ingredients into the individual serving jars. Fill halfway.
7. Place the jars with lids open in a shallow pot or casserole dish.
8. Pour hot water into the pot until the water comes up halfway on the jars.
9. Place the pan into a preheat 320-degree oven and bake for approximately 45 minutes.
10. Until the pudding is fully cooked. Now remove and set aside.

Sauce

1. Add the sugar and butter into a pan and bring to a boil over medium to high heat.
2. Continue to boil until the mix turns a nutty brown, then remove from the heat and whisk in the lemon juice, followed by the cream.
3. Now drizzle the warm sauce into the jars over of sticky toffee pudding and allow to cool.
4. Once cool sprinkle inside some toasted nuts, crumbled toffee, and small marshmallow pieces.
5. Seal the lid and chill until ready to serve.
6. Just before serving, place warm the jar in the microwave or in a steam bath on the stove.
7. Once the pudding is warm, serve.