Sticky toffee - mark II

Another day, another sticky toffee recipe.
I saved up my money to get pudding tins :) They're very cool.
I made the toffee: butter, cream, sugar - heated (but not boiled) up, so the sugar dissolves.
But - I wasn't using dark brown - only light brown and demerara. The crystals demerara are too large to dissolve easily, so struggled to get the consistency of toffee I wanted: very smooth, deep tasting.
Also - it doesn't produce the right tarry, deep blackish delicious mollasses-y toffee I wanted. This is literally a pale imitation.
Steamed sponge is always nice - but I messed up the bain marie - next time I'll use hot water in it from the off. SIGH. I must have been tired.

So - all in all - I made four very cute puddings, which needed DARK brown sugar, and a proper bain marie technique. We'll get it right next time.