Ingredients:

- 1 Caramilk chocolate bar

- 1 cup self-raising flour

- 1/2 cup brown sugar

- 1/2 cup milk

- 1/4 cup olive oil

- 1 egg

- 1 tsp vanilla extract

- 1 tsp cinnamon

- Pinch of salt

- Whipped cream (optional)

- Caramel sauce (optional)

Direction:

1. Preheat your oven to 350°F (180°C) and grease a 6-cup muffin tin with olive oil. Set aside.

2. In a large mixing bowl, combine 1 cup of self-raising flour, 1/2 cup of brown sugar, 1 tsp of cinnamon, and a pinch of salt. Mix well.

3. In a separate smaller bowl, beat 1 egg and add in 1/4 cup of olive oil, 1/2 cup of milk, and 1 tsp of vanilla extract. Whisk until well combined.

4. Slowly pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.

5. Chop the Caramilk chocolate bar into small chunks and fold them into the batter.

6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the puddings cool in the tin for 5 minutes before removing them and allowing them to cool completely on a wire rack.

9. Serve warm with a dollop of whipped cream and a drizzle of caramel sauce on top, if desired.

Enjoy your delicious Caramilk Sticky Date Puddings! These can also be stored in an airtight container in the fridge for up to 3 days. Just reheat in the microwave for a warm and gooey treat.