Sticky Toffee Pudding

Recipe by Scarlett516
READY IN: 1hr 15mins




  • Lightly butter a 12-cup muffin tin or spray with non-stick cooking spray. Position a rack in the middle of the oven and preheat the oven to 350°F.
  • Combine the dates and water in a heavy-bottomed saucepan and bring to a gentle boil.
  • Reduce the heat to a simmer and cook, uncovered, until the dates are softened and have absorbed the water.
  • Remove from heat and stir 1 tsp of the baking soda. Let stand for about 20 minutes.
  • While the dates are soaking, sift together the flour, salt, 1/4 tsp baking soda, and the baking powder into a bowl then set aside.
  • In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition, and then beat in the vanilla.
  • Stir in the dates and any soaking liquid into the batter.
  • Gently fold the dry ingredients into the wet batter until just combined.
  • Fill the muffin cups 2/3 full. Bake until a toothpick comes out clean, 22-28 minutes.
  • While the batter is baking, make the toffee sauce. Combine the butter and brown sugar in a saucepan over medium heat.
  • Cook until the butter and sugar melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil.
  • Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6-8 minutes.
  • Remove the cakes from the oven and poke the tops of each a few times with a toothpick. Drizzle 1 tbsp of the sauce over each cake and allow it to sink in completely.
  • To serve, spoon a little sauce on each dessert plate and place a cake, top-side down, in the sauce. Spoon more warm sauce over the top of the cake and serve immediately with cream or vanilla ice cream.