Mini Sticky Toffee Pudding Recipe

Prepare the Dates

Chop the pitted dates into small pieces and place them in a bowl. Pour the boiling water over the chopped dates and let them soak for about 10 minutes until soft.

Make the Batter

In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well until combined.

Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.

Incorporate Soaked Dates

After the dates have soaked, mash them slightly with a fork and add them along with the soaking liquid into the batter. Fold gently to combine.

Prepare for Baking

Preheat your oven to 180°C (350°F). Grease two small ramekins or oven-safe cups with butter and evenly distribute the batter between them.

Bake the Puddings

Place the filled ramekins in the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Make the Toffee Sauce

In a small saucepan over medium heat, combine the heavy cream, dark brown sugar, and golden syrup. Stir until the sugar has dissolved and the sauce is smooth. Allow it to simmer for 2-3 minutes.

Serve

Once the puddings are baked, remove them from the oven and let them cool for a few minutes. Drizzle the warm toffee sauce over the puddings before serving.