It's not often that I get to sample a brand new dish that I've never heard of before. That's exactly what happened at my sister in laws wedding in London last year. Dessert was off the charts. It was...sticky toffee pudding! As an American Jewish girl I never had it before, and I was amazed. I'm a steak and fries kind of girl, but this has me head over heels and I knew I had to create my own easy sticky toffee pudding recipe ASAP. I love the individual servings, it's more elegant but without much more effort then a cake cut into pieces. Serve with a scoop of vanilla ice cream and caramel sauce for the ultimate experience.

ingredients for easy sticky toffee pudding

Ingredients you'll need for easy sticky toffee pudding:

Pitted Medjool dates
Boiling water
Coconut oil or margarine- I generally like to use coconut oil in recipes since it's healthier fat alternative. If your not a fan of light coconut flavor, try refined coconut oil instead.
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt

How to make it:

Start off by soaking pitted dates in hot water for 5 minutes. This will hydrate them so they blend smoothly. While they soak, cream together the margarine and sugar in the bowl of a mixer fitted with the paddle attachment.
When 5 minutes are up, blend the dates AND the water in a food processor until you have a smooth puree.
Next, add the eggs, vanilla, and date puree to the creamed margarine and sugar. Slowly pour in the flour, baking powder, baking soda, and salt. Mix well. Spray a muffin tin or oven safe ramekins with cooking spray.
Bake on 350 F for 18-20 minutes.

How to serve

Turn the warmed cupcakes upside down.
Place a scoop of ice cream on top.
Drizzle over caramel sauce.

Heating and storing easy sticky toffee pudding:

This dessert is best served with a warmed cake and a warmed sauce. Heat the cakes up on 200 F for about 10-15 minutes until warmed through. Warm sauce up in a pot over medium-low heat.

REFRIGERATOR: You can store the cakes in an airtight container in the fridge for 3-4 days.

FREEZER: To freeze, wrap each cake in plastic wrap and store in an airtight container for up to 3 months.

More individual cake recipes

mini olive oil chocolate lava cakes

sticky toffee pudding with ice cream and caramel sauce

Easy sticky toffee pudding

A delicious sponge cake sweetened with dates, topped with creamy vanilla ice cream and a warm caramel drizzle.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 18 muffins

Course: Dessert

Cuisine: British

Ingredients Method

Ingredients

2 cups pitted dates
1 ½ cups boiling water
½ c coconut oil or 1 stick of margarine
1 ½ cups brown sugar
2 large eggs
2 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For Serving:

1 scoop vanilla ice cream per muffin
½-3/4 bottle store bought caramel sauce

Method

Preheat oven to 350 F.
Place the pitted dates in a bowl and cover them with the boiling water. Set aside to soak for 5 minutes.
While the dates are soaking, beat together the margarine and sugar in the bowl of a mixer with the paddle attachment. Add in the eggs and vanilla. Puree the dates with the water then add it to the mixer.
Slowly add in the flour, baking powder, baking soda, and salt.
Mix well.
Grease 2 muffin tins (or work in batches), or ramekins with cooking spray. Fill up the cups ¾ of the way.
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a cooling rack. Use the tip of a butter knife to ease the muffins out of the tin.
Serve warm with a scoop of vanilla ice cream and warm caramel sauce.

Recipe Name

Easy Sticky Toffee Pudding

Published On

2020-11-18

Preparation Time

10 m

Cook Time

20 m

Total Time

30 m

Average Rating

Based on 59 Review(s)