Sticky Toffee Pudding Cakes

Recipe by MarieRynr
READY IN: 1hr 25mins




  • For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
  • (mixture will be grainy).
  • Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
  • Cool slightly.
  • Whisk in rum.
  • (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
  • Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
  • Stir in vanilla and baking soda.
  • Preheat oven to 350*F.
  • Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
  • Whisk flour, baking powder and salt in a medium bowl to blend.
  • using electric mixer, beat sugar and butter in large bowl to blend.
  • Beat in egg.
  • Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
  • Divide batter among prepared muffin cups.
  • Bake cakes until brown and tester comes out clean, about 25 minutes.
  • Cool cakes in pan on rack 10 minutes.
  • Turn out onto a baking sheet.
  • Spoon 2 TBS of warm toffee sauce over each warm cake.
  • Let cool completely.
  • (Can be made 1 day ahead. cover with foil and refrigerate).
  • Preheat oven to 350*F.
  • Reheat cakes on sheet until warm, about 10 minutes.
  • Put on serving plates.
  • Drizzle with remaining warm toffee sauce.
  • Serve with whipped cream.