Description
This Sticky Toffee Pudding for Two is a classic British dessert made with moist date-infused cake baked in ramekins and topped with a rich, buttery toffee sauce. Perfect for a cozy night in, this recipe yields two individual portions with a warm, comforting flavor and a luscious sauce that soaks into the spongy pudding.
Ingredients
Scale
Cake
- â…“ cup all-purpose flour
- ¼ tsp baking powder
- â…› tsp baking soda
- ¼ tsp ground cinnamon (optional)
- 2 tbsp unsalted butter, softened
- ¼ cup packed dark brown sugar
- 1 large egg
- â…“ cup finely chopped dates (about 4-5 dates, pitted)
- 2 tbsp boiling water
- 1 tsp vanilla extract
Toffee Sauce
- ¼ cup unsalted butter
- â…“ cup dark brown sugar
- ¼ cup heavy cream
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C). Grease two 6-ounce ramekins or small baking dishes thoroughly and set aside to prevent sticking.
- Soak and Mash Dates: Place the chopped dates in a small bowl and pour the boiling water over them. Allow them to soak for 5 minutes to soften, then mash with a fork or spoon until you have a thick, sticky paste. Set this aside for incorporation into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon if using. This ensures even distribution of leavening agents and spice.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together until the mixture is light and fluffy, which creates a tender crumb in the pudding.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar until fully combined, providing structure and flavor to the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and stir gently until just combined to avoid overmixing, which could toughen the texture.
- Incorporate Date Paste: Fold in the mashed dates evenly throughout the batter to ensure every bite is moist and flavorful.
- Fill Ramekins and Bake: Spoon the batter evenly into the prepared ramekins, filling each about three-quarters full, then bake in the preheated oven for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Prepare Toffee Sauce: While the puddings bake, melt the butter in a saucepan over medium heat. Add the dark brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir continuously until the sauce is smooth and bubbly, approximately 3-4 minutes.
- Soak Puddings with Sauce: After removing the puddings from the oven, poke holes in their tops with a fork and pour about half of the warm toffee sauce over each, allowing it to soak deeply into the sponge.
- Serve Warm: Serve the sticky toffee puddings warm with additional toffee sauce on the side and an optional scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- Be careful not to overbake the puddings to keep them moist and tender.
- If dates are unavailable, medjool dates can be used for good sweetness and texture.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- This recipe can be doubled for a larger group; just adjust baking time accordingly.
- Allow the pudding to cool slightly before serving to avoid burning from the hot toffee sauce.
