Adapted generously from the Sticky Toffee Pudding in Mani Niall's Sweet!
You can either bake these in four 8-ounce ramekins, lop off their domed tops and invert them onto plates, or bake them in six 4-6 ounce muffin cups or oven-safe cappuccino cups and serve them right side up.
The puddings and toffee can both be made a day or two in advance and re-heated when ready to serve.
I use Young's Double Chocolate Stout here, but use any dark beer that you like the taste of.
All ounce measurements here are by weight.
Nutritional values are based on one of four servings.