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Ingredients
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Cake
Sticky Toffee Sauce
To Finish
Method
Cake
- 1
Prepare dates
Preheat the oven to 350°F (175°C). Grease four 6-oz ramekins (or six 4-oz) with the 1 tsp butter and sprinkle a little of the 1 tsp brown sugar in the base of each to lightly coat. Place the chopped dates in a small heatproof bowl, pour the boiling water over them, stir, then sprinkle in the 1/2 teaspoon baking soda. Stir to combine and let sit 5–10 minutes — the mixture will become soft and slightly frothy.
- 2
Make batter
In a medium bowl, cream the 4 tbsp softened butter and 1/2 cup light brown sugar until pale and fluffy (about 2–3 minutes). Beat in the egg and 1 tsp vanilla extract until combined. Fold in the softened date mixture (including any liquid). Sift in the 3/4 cup flour, 3/4 tsp baking powder and a pinch of salt. Gently fold with a spatula until just combined; do not overmix. The batter will be thick and moist.
- 3
Bake
Divide the batter evenly among the prepared ramekins (roughly 1/2 cup batter each for four ramekins). Smooth the tops. Place ramekins on a baking tray and bake in the preheated oven 20–25 minutes for 6-oz ramekins (15–18 minutes for smaller), or until a skewer inserted in the center comes out with just a few moist crumbs. Remove from oven and let rest for 5 minutes.
Sticky Toffee Sauce
- 4
Make sauce
While the puddings bake, combine 3 tbsp unsalted butter and 1/2 cup light brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is bubbling. Carefully whisk in 1/2 cup heavy cream — the sauce will steam and bubble vigorously; keep stirring. Reduce heat to low and simmer gently 2–3 minutes until slightly thickened. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp fine sea salt. Taste and adjust salt or sweetness as desired.
- 5
Finish sauce
If the sauce is too thick after cooling slightly, whisk in 1–2 tbsp warm water or additional cream to reach a pourable consistency. Keep warm until ready to serve (place the pan over the lowest heat or a warm water bath).
To Finish & Serve
- 6
Turn puddings out (optional): For a traditional presentation, run a small knife around the edge of each ramekin and invert onto warm dessert plates. If you prefer to serve in ramekins, leave as is.
- 7
Plate and sauce: Spoon 2–3 tbsp of the warm sticky toffee sauce over each pudding so it soaks into the cake and pools on the plate. Reserve a little sauce for serving alongside.
- 8
Serve: Add about 2 tbsp (per serving) of vanilla ice cream or clotted cream alongside or on top of each pudding so it softens and melds with the warm sauce. Serve immediately while sauce is warm.
- 9
Storage and reheating: Leftover puddings and sauce can be refrigerated up to 3 days. Reheat puddings in a preheated 325°F (160°C) oven for 8–10 minutes or microwave single ramekin 25–35 seconds until warmed through. Rewarm sauce gently on the stove.
