Sticky Toffee Pudding with Caramel Rum Sauce

This is a fantastic dessert, especially for all those who remember sticky spongy puddings of their youth. I used individual non-stick mini-Bundt pans as the original instructions I got from the bakery specified. I haven't tried it in Ramekins as this one says to, but it would be easier. You just wouldn't be able to tip them out on to the plate, and pour the sauce all over, so the presentation wouldn't be as good. I liked this dessert so much at the Bakery that I e-mailed the pastry chef and she gave it to me. It is now in the cookbook.