Individual Sticky Toffee Pudding Cakes for Two or Four
Indulge in the ultimate comfort dessert with these Individual Sticky Toffee Pudding Cakes, lovingly scaled for two or four servings. Perfectly portioned and irresistibly decadent, these mini cakes are made with tender medjool dates, a buttery brown sugar base, and enhanced by the warm, rich flavor of a homemade toffee sauce. The recipe is quick and approachable, with just 15 minutes of prep and a simple batter combining softened dates and pantry staples. Finished with a luscious drizzle of caramelized toffee sauce and best served warm, they make an ideal treat for cozy date nights, dinner parties, or satisfying that anytime sweet craving. Sprinkle on some personalization with a dollop of whipped cream or a scoop of vanilla ice cream. Your next go-to dessert for indulgence in smaller portions is just a ramekin away!
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Recipe Information
Ingredients
- 100 grams Pitted medjool dates
- 120 milliliters Boiling water
- 0.5 teaspoons Baking soda
- 40 grams Unsalted butter (softened)
- 50 grams Brown sugar
- 1 Large egg
- 1 teaspoons Vanilla extract
- 60 grams All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 120 milliliters Heavy cream
- 50 grams Light brown sugar (for toffee sauce)
- 25 grams Unsalted butter (for toffee sauce)
- 0.5 teaspoons Vanilla extract (for toffee sauce)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two small ramekins (or four ramekins for smaller portions).
Chop the pitted dates finely and place them in a small bowl. Pour the boiling water over the dates, stir in the baking soda, and set aside to soften for about 10 minutes.
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Fold the dry ingredients into the wet mixture until just combined.
Mash the softened dates (or blend for a smoother texture) and gently fold them into the batter.
Divide the mixture evenly between the prepared ramekins.
Place the ramekins on a baking sheet and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
While the puddings are baking, make the toffee sauce: In a small saucepan over medium heat, combine the heavy cream, brown sugar, and butter. Stir constantly until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla extract.
Once the puddings are done, let them cool for a few minutes, then run a knife around the edges to loosen them.
Invert the puddings onto serving plates and drizzle generously with the warm toffee sauce.
Serve immediately, optionally with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 164.9 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
