Sticky Toffee Pudding Cakes
Indulge in the ultimate comfort dessert with these Sticky Toffee Pudding Cakes, a classic British treat that's sure to impress. Made with a rich medley of softened pitted dates, warm spices, and creamy butter, these individual sponge cakes are perfectly moist and flavorful. But the real star of the show? A luscious homemade toffee sauce made from brown sugar, butter, and heavy cream, drizzled generously over each cake for that irresistible caramelized sweetness. These mini puddings are baked in ramekins for elegant, single-serve portions, making them perfect for dinner parties or cozy family gatherings. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert experience that's decadently indulgent yet surprisingly simple to make. With just 20 minutes of prep time and straightforward steps, this recipe lets you create a show-stopping dessert that's pure sticky toffee perfection!
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 100 grams Unsalted butter (softened)
- 175 grams Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 175 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 200 grams Brown sugar
- 50 grams Unsalted butter (for sauce)
- 250 ml Heavy cream
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease 8 individual ramekins or a muffin tin with non-stick spray or butter.
Place the pitted dates and boiling water in a medium bowl and let them soak for 10 minutes to soften.
Add the baking soda to the soaked dates and mash the mixture into a chunky paste using a fork or blender. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the date paste. Start and end with the dry ingredients, mixing just until combined.
Divide the batter evenly among the prepared ramekins or muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes bake, prepare the toffee sauce by combining the brown sugar, 50 grams of butter, and heavy cream in a saucepan over medium heat.
Bring the mixture to a gentle boil, stirring constantly, until the sugar has dissolved and the sauce is smooth and slightly thickened (about 5 minutes). Remove from heat and stir in the vanilla extract.
Once the cakes are baked, allow them to cool slightly in the pan for 5 minutes, then remove them from the ramekins or tin.
Generously drizzle the warm toffee sauce over each cake and serve immediately. Optionally, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 38.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 215 mg | 5% | |
*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.
