Easy sticky toffee pudding
A delicious sponge cake sweetened with dates, topped with creamy vanilla ice cream and a warm caramel drizzle.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine British
- 2 cups pitted dates
- 1 ½ cups boiling water
- 1 stick 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
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.