Mini Sticky Toffee Pudding Recipe
Warm date cake, house-made caramel sauce, French vanilla ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Date Cake
Caramel Sauce
To Serve
Method
Date Cake
- 1
Prepare the date mixture
In a small saucepan, combine chopped dates and water. Bring to a boil over medium heat, then remove from heat and stir in baking soda. Let the mixture sit while you prepare the rest of the batter.
- 2
Make the batter
Preheat oven to 350°F (175°C). In a mixing bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- 3
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- 4
Add date mixture
Fold the warm date mixture into the batter until evenly incorporated. The batter will be somewhat loose.
- 5
Bake
Grease a muffin tin or mini bundt pan and divide the batter evenly among 8 cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool slightly
Allow cakes to cool in the pan for 5 minutes before transferring to a wire rack.
Caramel Sauce
- 7
Cook the sauce
In a saucepan over medium heat, melt butter. Stir in brown sugar and cook, stirring constantly, until sugar is dissolved and mixture is bubbling, about 3 minutes.
- 8
Finish sauce
Carefully stir in the heavy cream and continue cooking for another 2–3 minutes, stirring frequently. Remove from heat and add vanilla extract and salt. Stir to combine. Let cool slightly before serving.
To Serve
- 9
Assemble the dessert
Place one mini cake on a dessert plate. Drizzle generously with warm caramel sauce. Top with a scoop of French vanilla ice cream and an extra drizzle of caramel sauce if desired. Serve immediately.
