Mini Sticky Toffee Pudding
Soft, date-studded mini cakes soaked in a glossy brown sugar toffee sauce. Cozy, indulgent, and deceptively easy — restaurant dessert energy with pantry effort.
Ingredients
Mini Puddings
- 3/4 cup pitted dates finely chopped
- 3/4 cup boiling water
- 1/2 teaspoon baking soda
- 4 tablespoons unsalted butter softened
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
Sticky Toffee Sauce
- 1/2 cup packed dark brown sugar
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and generously butter 6 ramekins or a muffin tin.
- Combine chopped dates and baking soda in a bowl. Pour boiling water over the dates and let sit for 5 minutes, then lightly mash.
- In a separate bowl, cream butter and brown sugar until soft and glossy.
- Beat in the egg and vanilla extract.
- Stir in the date mixture.
- Fold in flour, baking powder, and salt just until combined.
- Divide batter evenly among prepared ramekins.
- Bake for 18–22 minutes, until puffed and a toothpick inserted comes out mostly clean.
- To make the toffee sauce, combine brown sugar, butter, and cream in a small saucepan over medium heat.
- Simmer gently for 5–7 minutes, stirring often, until thick and glossy.
- Remove sauce from heat and stir in vanilla extract and salt.
- Serve warm puddings topped generously with warm toffee sauce.
Notes
Bake earlier in the day and rewarm gently before serving. Sauce reheats well. Excellent with vanilla ice cream or softly whipped cream. Dates do the heavy lifting — no extra fuss required.