I was just talking to Tyler about the first time we had Sticky Toffee Pudding. Perhaps it was the fact we were back at that same hotel that reminded me of it... or maybe it's just a special moment that no girl could ever forget.

Either way, it was a few weeks after arriving and I was on my first trip with students, taking them around the UK- to places I had never been before and totally winging it! We were staying at a really sweet little guest house in York, The Hedley House. They served dinner to our group and we were groaning with delight as they brought out giant roasted chickens to our table. How could this meal get any better? Well, when dessert came around and they brought out bowls of steaming Sticky Toffee Pudding drowned in pools of custard, we knew: it just had.

We surrendered to the bowls in front of us, and I've never looked back in my love for this classic British pudding. (What is a pudding? Not what we Americans think of... In rough terms, it's a word that is used for cakes or the dessert course.) I love the twist Teri has taken on this beautiful recipe by making them a bit smaller... but no doubt, just as yummy.

These would make a pretty great breakfast during the holidays, too. Warm, cozy, caloric and perfect for a crowd. And if you make them, send me your address. I'm not above uninvited caroling in exchange for baked goods.

STICKY TOFFEE MUFFINS

I’ll let you into a secret…I’m not actually a massive fan of British food. As a cuisine I’d first choose most others, which is why I usually add a bit of a twist to any Blighty dishes. British puddings however are true winners in my book! They are so homey and great for the winter months when you want a big bowl of something warm and comforting.

Out of all there is to choose from my absolute favourite is sticky toffee pudding. It’s very rich and I’m always needing a lie down afterwards but its so worth it! This recipe makes a pudding into muffins and yet keeps all of the sticky, toffee goodness for you to enjoy. My advice would be to heat them up before eating or eat them while they’re still warm. (I’m salivating whilst thinking about it.) Not to mention they couldn’t be much easier, so no excuses when it comes to giving them a go.

METHOD:

1. Start with the sauce by pouring the cream (use heavy whipping cream, if in the US), sugar and butter into a saucepan over a medium heat. Stir until the butter has melted and the sugar has dissolved and then leave to cool.

2. Preheat the oven to 200 C/ 400 F. Then place the chopped dates into a large bowl with the boiling water and bicarbonate of soda and leave to stand for 10 minutes.

3. When 10 minutes is up, fold in the flour until just combined. Whisk the eggs and then add to the mix and once again stir until just combined. Be careful not to over mix.

4. Line a 12 hole muffin tin with paper cases and fill the cases 3/4 full with the muffin mixture and bake for about 20 mins until risen and golden. Leave to cool.

5. Then drizzle your toffee sauce (which you can heat back up slightly) over each one and sprinkle with flaked almonds.