Mini Sticky Toffee Pudding Recipe
2 servings
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Ingredients
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For the Pudding
For the Toffee Sauce
Method
For the Pudding
- 1
Prepare the Dates
In a small saucepan, combine the pitted dates and water. Bring to a boil over medium heat, then reduce to low and simmer for about 5 minutes until the dates are soft. Remove from heat and let cool slightly.
- 2
Blend the Date Mixture
Once the date mixture has cooled, transfer it to a blender or food processor and blend until smooth. Set aside.
- 3
Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour and baking soda until well combined.
- 4
Cream Butter and Sugar
In a separate bowl, cream together the unsalted butter and brown sugar using an electric mixer until light and fluffy.
- 5
- 6
Incorporate Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
- 7
Prepare for Baking
Preheat your oven to 180°C (350°F). Grease two small ramekins or a muffin tin.
- 8
Bake the Puddings
Divide the batter evenly between the prepared ramekins or muffin tin and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
For the Toffee Sauce
- 9
Combine Ingredients
In a small saucepan, combine the brown sugar, unsalted butter, and heavy cream.
- 10
Cook the Sauce
Bring the mixture to a gentle boil over medium heat, stirring continuously until the sugar dissolves and the sauce thickens slightly (about 5 minutes). Remove from heat and stir in the vanilla extract.
- 11
Serve
Once the puddings are baked, remove them from the oven and let them cool for a few minutes. Serve warm with generous drizzles of toffee sauce over the top.
