Mini Sticky Toffee Pudding Recipe

Prepare oven and tins

Preheat oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin or line with paper liners. If using a standard muffin tin, you may get 10–12 larger puddings; adjust baking time accordingly.

Soak dates

Place the chopped dates in a heatproof bowl, stir in the boiling water, then sprinkle the bicarbonate of soda over the top. Let sit 10–15 minutes; the mixture will puff slightly and become very soft. Stir smooth or mash lightly with a fork so there are no large chunks.

Cream butter and sugar

In a medium bowl, beat the softened butter and 1/2 cup light brown sugar until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add egg and vanilla

Beat in the egg until incorporated, then add the 1 teaspoon vanilla extract and mix until smooth.

Combine wet and dry

Fold the mashed date mixture into the butter mixture until combined. In a separate bowl, whisk together the all-purpose flour, baking powder and 1/4 teaspoon salt. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix. Batter will be thick and sticky.

Portion batter

Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. For even baking, tap the pan gently on the counter to settle the batter.

Bake

Bake at 350°F (175°C) for 12–16 minutes for mini puddings (or 18–22 minutes for standard muffin-size), until the tops are springy and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them sticky.

Cool briefly

Allow the puddings to cool in the tin for 5 minutes, then run a small knife around the edges and transfer to a wire rack arranged over a tray (to catch sauce) or a serving plate.

Make the sauce

While the puddings bake or after removing them from the oven, make the toffee sauce. In a small saucepan over medium heat, melt 1/2 cup unsalted butter with 3/4 cup light brown sugar, stirring until the sugar dissolves and the mixture is smooth, about 2–3 minutes.

Add cream

Carefully stir in 3/4 cup heavy cream (mixture may bubble). Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring frequently, until slightly thickened and glossy.

Finish sauce

Remove from heat and stir in 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Taste and adjust salt/sweetness if desired. Keep warm until ready to serve.

Assemble and serve

Place each mini sticky toffee pudding on a small plate. Spoon warm toffee sauce generously over each pudding so it soaks into the base. Dust lightly with powdered sugar if using. Serve immediately with a scoop of vanilla ice cream or a spoonful of whipped cream alongside.

Storage

Leftover puddings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual puddings in the microwave for 20–30 seconds and warm the toffee sauce gently on the stovetop or in the microwave before serving.