Easy sticky toffee pudding
A delicious sponge cake sweetened with dates, topped with creamy vanilla ice cream and a warm caramel drizzle.
Ingredients
- 2 cups pitted dates
- 1 1/2 cups boiling water
- 1 stick margarine
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For Serving:
- 1 scoop vanilla ice cream per muffin
- 1/2-3/4 bottle store bought caramel sauce
Instructions
- 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 3/4 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.