STICKY TOFFEE CHOCO SELF SAUCING PUDDING

Soak the dates in hot milk for 8 to 10 minutes, then blend until smooth. Fold in the flour, baking powder, baking soda, melted butter or oil, sugar, vanilla, and salt to the date mixture. Transfer the batter into a microwave-safe tin, filling it no more than halfway, then top with milk and dark chocolate chips. For the sauce, mix the hot water, heavy cream, dark brown sugar, butter, and cocoa powder. Gently pour the prepared sauce over the batter in the tin; DO NOT STIR. Microwave one pudding at a time on high for about 60 to 80 seconds, depending on your microwave. The top should look just set while the bottom stays soft and saucy. For the best gooey texture, start at 60 seconds and add 10-second bursts only if needed. Rest for 1 minute before serving with any choice of ice-cream.