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 softened.

Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Set aside.

Cream Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy.

Combine Ingredients

Add the soaked dates (including the water) to the creamed butter and sugar, then mix in the egg and vanilla extract until well combined.

Fold in Dry Ingredients

Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Prepare for Baking

Preheat the oven to 180°C (350°F). Grease two small ramekins or a mini muffin tin.

Bake the Pudding

Divide the pudding mixture evenly between the prepared ramekins or muffin tin. Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted comes out clean.

Prepare the Sauce

In a saucepan over medium heat, combine the brown sugar, heavy cream, and unsalted butter. Stir until the butter has melted and the sugar has dissolved.

Add Vanilla

Once the mixture is smooth and bubbling, remove from heat and stir in the vanilla extract.

Serve

Drizzle the warm sauce over the baked mini sticky toffee puddings before serving. Enjoy!