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individual sticky toffee pudding

Individual Sticky Toffee Puddings

Print Recipe Pin Recipe
Course Dessert
Cuisine European
Servings 18 servings

Equipment

  • 1 muffin tin 12 slots, or 2x 6-slot muffin tins
  • Electric mixer with paddle attachment
  • Food Processor
  • cookie scoop optional
  • Wire rack
  • Baking sheet

Ingredients
  

For the Sponge:

  • 1 cup dates (6 oz) pitted and roughly chopped
  • 1 cup boiling water
  • 3 tablespoons unsalted butter softened
  • ? cup dark brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup flour

For the Sauce

  • 1 stick unsalted butter
  • 1 cup dark-brown sugar lightly packed
  • ¾ cup heavy cream

To Serve

  • 3 cups vanilla ice cream
  • ¼ cup candied orange peel, thinly sliced optional

Instructions
 

Prepare

  • Spray each slot of a 12-slot muffin tin with baking spray. Use your fingers to spread the oil inside and up the edges, then set aside.
  • Preheat the oven to 350?.
  • In a medium bowl, soak the chopped dates in the boiling water for 10 minutes. Ensure the dates are submerged.
    While soaking, make the sauce.

Make the Toffee Sauce

  • In a medium saucepan, melt the butter and brown sugar on medium-high heat until dissolved. Whisk frequently.
  • Lower the heat and add the cream. Be careful, as the mixture may bubble up.
  • Whisking frequently, continue to cook on medium-low heat until the sauce thickens and darkens, for about 4 minutes or until the temperature reaches 220-230?.

Make the Sponge

  • In the bowl of a stand mixer, cream the butter and sugar until a paste forms. Add the eggs and vanilla and beat to combine.
  • In a separate small bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and beat to combine.
  • In a small blender or food processor, puree the dates with the water and add to batter. Beat until combined and the batter is a consistent brown color.

Bake

  • Pour 1 tsp of toffee sauce into each greased muffin slot. Tilt the muffin tin to cover the bottom of each slot.
  • Add one heaping cookie scoop of batter to each slot. Fill to ¾ full.
  • Bake at 350? for 20-25 minutes or until a knife inserted into the puddings comes out clean. Ideally, the puddings will be flat on top and will not rise like a muffin.
  • Let cool in the pan for 5 minutes before removing. Slide a butter knife or metal spatula around the sides of each pudding. Gently peel the caramelized cakes away from the sides of the muffin tin, then tilt out all the puddings onto a wire rack to cool.

Plate and Serve

  • When ready to serve, arrange individual puddings on a parchment-lined baking tray with the wide base of the pudding at the bottom. (upside-down compared to how they were baked in the muffin tin)
  • Spoon toffee sauce on top of each pudding. Broil for 2 minutes until the sauce is bubbly.
  • Carefully plate each sticky toffee pudding individually and add more warm toffee sauce on top.
    Serve immediately with a quenelle of vanilla ice cream and garnish with candied orange rind (optional).

Notes

Make Ahead: These sticky toffee pudding muffins can easily be made ahead—a week or more if needed. 
  • Cakes: After making the cakes, let them cool completely to room temperature, then store in an airtight container in the fridge. Don't add any additional sauce until ready to serve.
  • Sauce: Make according to the recipe. Let it cool fully, then store in a separate container in the fridge. 
Reheating: 
Remove the puddings from the fridge a few hours ahead of time and let them come up to room temperature.
Reheat the sauce in a small saucepan over medium heat until it reaches a flowy consistency. You could use the microwave, just be extra careful you don’t boil it. 
Then, follow instructions in the recipe below, starting at the "plate and serve" step.
Keyword Cake, Christmas, Christmas Dessert, Dates, Sticky Toffee Pudding