Sticky Toffee Pudding Bao

In a bowl combine self raising flour, greek yogurt and treacle. Knead on a floured surface for 5 mins until dough is smooth and pliable. Cover and place to one side.

Pour the boiling water over the dates in a small bowl and add baking soda. Cover and soak for 20 minutes

Pre-heat oven to 180ºC.

Blend the dates and water into a paste

In a separate bowl, whisk the butter with the sugar and vanilla for 2-3 minutes until light, creamy and fluffy, then add the egg yolk and whisk to combine

Fold in the date paste.

Sift in the flour, baking powder, cinnamon and salt. Gently fold to combine

Divide the batter equally between 4 cupcake cases then bake for 12 minutes or until a toothpick comes out clean.

While the cakes are baking, make the toffee sauce. Add all ingredients to a saucepan, and place on the stove on the lowest heat setting. Stir and cook for about 10 minutes until the sauce thickens and coats the back of a spoon. The spoon out 4 disks of caramel on to a baking sheet and freeze.

Once your mini cakes are cooked and cooled, divide the dough into 4 equal balls. Roll each to a large circle, place a cake in the center and top with a disk of caramel. Pinch close the top of the dough and place in a steamer.

Steam for around 10 mins, enough to steam the dough and warm the insides.

Enough while warm and with extra caramel to drizzle/dip!